Salsa Jengibre (ginger salsa)

By Jsverige
September 26, 2013
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Salsa Jengibre (ginger salsa)

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.

Serves: 4-6

  • 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 much you add is a matter of taste, more is better)
  • 1 pinch Sea Salt, to taste
  1. Combine all ingredients except for the Olive oil into a blender or food processor and process until minced, about 1 minute.
  2. 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.

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