According to another adapted version of this Ottolenghi recipe, you process the all of the salsa ingredients in a food processor until the garlic is finely chopped. I would say it's up to your discretion, finely chop the garlic and mix with the rest of the ingredients or process it in a food processor.
agree with Dawne, it's your choice. But/and I find that chopping garlic finely on a board with salt gives a lovely paste and great dispersal of flavor in a sauce.
Since the directions do no specify any method I would chop small, then smear with the flat of your chefs knife on a bed (pinch) of salt and mix in. Unless of course you love to bite into chunks of raw garlic, then chop accordingly.
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