recipes@decwrl.UUCP (10/03/87)
SALSA-1(S) USENET Cookbook SALSA-1(S)
TOMATO SALSA
SALSA-1 - Tomato salsa for chicken or fish
This makes a very flavorful topping for broiled chicken or
fish. I got it from a column in the local paper about
"bright young chefs". The recipe is from chef Cincy Pawlcyn
at Mustards Grill, Yountville, CA.
INGREDIENTS (serves 6 to 8)
2 scallions (cleaned, 3 inches green left on,
slivered lengthwise)
1/3 cup fresh lemon juice
1/2 lb cilantro (Typically 2 bunches; use the leaves
only).
2 garlic cloves (peeled and finely minced)
1/4 cup basil leaves, slivered
4 ripe plum tomatoes (seeded and cut into tiny dice)
1/4 cup purple onion, peeled and cut into tiny dice
1 1/2 tsp ginger root, peeled and grated
1 Tbsp Balsamic vinegar
1/4 cup olive oil
salt and white pepper
PROCEDURE
(1) In a small bowl, soak scallions in lemon juice for
30 minutes.
(2) Drain scallions; reserve half of the lemon juice.
Mince the scallions.
(3) In a medium-sized bowl, combine minced scallions,
reserved lemon juice and remaining ingredients.
Mix together well. Serve over grilled, broiled or
roasted chicken or fish.
NOTES
The original recipe calls for double this amount of olive
oil, but that seemed excessive.
RATING
Difficulty: easy if you have a food processor. Time: 5
minutes preparation, 30 minutes soaking. Precision: approx-
imate measurement OK.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm