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
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,
- 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
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.
The original recipe calls for double this amount of olive oil, but that
easy if you have a food processor.
5 minutes preparation, 30 minutes soaking.
approximate measurement OK.
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
Recipe last modified: 5 Apr 87
From: email@example.com (Nancy Mintz)
Subject: RECIPE: Tomato salsa
Date: 3 Oct 87 08:06:37 GMT
Organization: AT&T Unix Development Lab, Summit, New Jersey, USA
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