Recipe - Cutting Board Salsa

21 lg Clove garlic
2 Jalapeno chiles (or 23 bird
chiles); (2 to 3)
One half cup Chopped fresh parsley
(lightly packed)
3 tablespoon Chopped fresh mint; (3 to 4)
1 pound Garden fresh tomatoes
One fourth teaspoon Salt; or to taste
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 parsely 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
wellchopped, 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
Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28

Posted to EATL Digest 5 November 96

Date: Wed, 6 Nov 1996 20:33:54 0600

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : Our household name for this fresh Kurdish sauce is "cutting board
salsa" because all

the ingredients can be conveniently chopped together into one large pile on

a cutting board.

Chopping the ingredients together is an excellent way to blend and to

distribute the different

tastes and flavors. Serve as a dipping sauce for bread or a side with

grilled kebabs. The quantity

of chiles used in the following recipe produces a salsa that is somewhat
hot

when eaten all by

itself adjust according to your own taste.