Cutting board salsa

 
                            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.