Cutting Board Salsa

* Exported from MasterCook *

CUTTING BOARD SALSA

Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 large clove garlic
2 jalapeno chiles (or 2-3 bird chiles) -- (2 to 3)
1/2 cup chopped fresh parsley (lightly packed)
3 tablespoons chopped fresh mint -- (3 to 4)
1 pound garden fresh tomatoes
1/4 teaspoon salt -- or to taste
Juice of one lemon

You will need a large cutting board.
On a large cutting board, chop the garlic and then the chiles. 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

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