• Nat'l Salsa Month - 3

    From Dave Drum@1:18/200 to All on Monday, May 09, 2022 17:54:34
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cutting Board Salsa
    Categories: Salsa, Chilies, Vegetables, Herbs
    Yield: 2 Cups

    21 lg Cloves garlic
    2 Jalapeno or serrano chilies
    1/2 c Chopped fresh parsley;
    - packed lightly
    3 tb Chopped fresh mint
    1 lb Garden fresh tomatoes
    1/4 ts Salt; to taste
    Juice of one lemon

    You will need a large cutting board.

    On a large cutting board, chop the garlic and then the
    chilies. Add the parsely and mint and continue to chop.
    Slice and then chop the tomatoes, adding them to the
    pile of other ingredients.

    Mix as you chop by turning the salsa with the flat of
    your knife or cleaver.

    Mix in the salt. When all the ingredients are well-
    chopped, put the salsa into a small attractive bowl and
    blend in the lemon juice. The salsa will be quite runny,
    ideal for being sopped up with flatbreads.

    Yield: approximately 2 cups

    NOTES : Our household name for this fresh Kurdish sauce
    is "cutting board salsa" because all the ingredients can
    be conveniently chopped together into one large pile on
    a cutting board.

    Chopping the ingredients together is an excellent way to
    blend and to distribute the different tastes and flavors.
    Serve as a dipping sauce for bread or a side with grilled
    kebabs.

    The quantity of chilies used in the recipe produces a
    salsa that is somewhat hot when eaten all by itself -
    adjust according to your own taste.

    Recipe By : Bakers' Dozen (Alford & Duguid) Show #BD1A28

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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    ... I now wish I had bought 25 pounds of steak instead of just 20.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)