Lebanese Style Salsa

iStockphoto
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.

Ingredients
 
  • 1 cup seeded and diced tomatoes (1 medium-large) 
  • 1/3 cup chopped red onion 
  • 1/4 cup olive oil 
  • 2 tablespoons fresh lime juice 
  • 2 tablespoon sherry vinegar 
  • 2 tablespoons chopped fresh parsley 
  • 1 tablespoon chopped fresh mint (leaves only) 
  • 1 tablespoon sugar 
  • 1 teaspoon chile de arbol powder 
  • 1/2 teaspoon fine salt 
  • 1/4 teaspoon dried oregano, preferably Mexican, crumbled
Procedure

Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.

Salsa keeps in the refrigerator 1 day. Drain before using. 
Yield: 
Makes 1 cup
  • Non-dairy milks are versatile and easy to make

    Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.

Top Recipes

Chef Alex Raij: 'There’s not a loveless meal in the Basque Country'

"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.