"We were at a barbecue at my mother's house before we opened," says Angel Fernandez. "It was a proper South American barbecue with jerk and ribs, morcilla and chorizo, and Mum always has some kind of chilli. That day she made a salsa with coriander, parsley and vinegar. The guys loved it, so it had to go on the menu. We make the base ahead and then we add the tomatoes and herbs fresh every day."
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