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

Top Recipes

One writer's battle to get her aging mother to eat

"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.