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Author Notes: This salsa is pretty spectacular and unique. It's origins are a little dubious but I'm told that it's Peruvian, deriving its asian influence from centuries of Chinese immigration. It's wonderful with tortilla chips, used as a taco topping and especially delicious alongside grilled meats and seafood. You basically blender up 4/5 jalapeños (no seeds), garlic, cilantro, lime juice, olive oil, salt, a little red onion and as much fresh ginger as possible. It's a liquidy dream, not a chunky one, and you'll want to drink it.
- 4/5 Seeded Jalapeños (I'm a spice lover but the inclusion of seeds really overwhelms the other flavors)
- 4 Cloves Fresh Garlic
- 1 bunch Cilantro (3/4 cup)
- 3 tablespoons Fresh Lime Juice (about 1 1/2 limes)
- 1/3 cup Chopped Red Onion (or just half of one small red onion)
- 1/4 cup Extra Virgin Olive Oil
- 4 tablespoons Freshly Grated Ginger (or minced, or whatever so long as its fresh...how much you add is a matter of taste, more is better)
- 1 pinch Sea Salt, to taste
- Combine all ingredients except for the Olive oil into a blender or food processor and process until minced, about 1 minute.
- Slowly whir in the oil on low speed until just integrated with the other ingredients, about 30 seconds. DO NOT OVER-MIX once the oil has been added as this can impart a bitter flavor. Salsa will keep in the fridge for about 10 days.