TOMATO SALSA

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, 10 cm green left on, slivered lengthwise)
80 ml fresh lemon juice
250 g cilantro (Typically 2 bunches; use the leaves only).
2 garlic cloves (peeled and finely minced)
20 g basil leaves, slivered
4 ripe plum tomatoes (seeded and cut into tiny dice)
50 g purple onion, peeled and cut into tiny dice
10 g ginger root, peeled and grated
15 ml Balsamic vinegar
60 ml olive oil
salt and white pepper

Procedure

In a small bowl, soak scallions in lemon juice for 30 minutes.
Drain scallions; reserve half of the lemon juice. Mince the scallions.
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: approximate measurement OK.

Contributor

 
Nancy Mintz 
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA 
ihnp4!attunix!nlm

Recipe last modified: 5 Apr 87

Original header

Path: decwrl!recipes
From: nlm@attunix.uucp (Nancy Mintz)
Newsgroups: alt.gourmand
Subject: RECIPE: Tomato salsa
Message-ID: <11742@decwrl.DEC.COM>
Date: 3 Oct 87 08:06:37 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: AT&T Unix Development Lab, Summit, New Jersey, USA
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Approved: reid@decwrl.dec.com

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