Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 21 larges | Garlic cloves |
| 2 \N | To 3 jalapeno chiles (or 2 |
| \N \N | To 3 bird chiles) |
| ½ cup | Chopped fresh parsley |
| \N \N | (lightly packed) |
| 3 \N | 4 tablespoons chopped fresh |
| \N \N | Mint |
| 1 pounds | Garden fresh tomatoes |
| ¼ teaspoon | Salt, or to taste |
| \N \N | 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 parsley 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
BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A28