This is a recipe for those who don’t like being micromanaged and/or following directions too carefully, from our writer in Israel, Mrs. Varda Epstein. She claims it’s good on latkes with sour cream, but we’re sure it’s delicious with chips too.
Ingredients:
Lots of fresh coriander and flat leaf parsley
A few garlic cloves
Pinch of salt
Glug of olive oil
A few ripe tomatoes, roughly chopped
2 de-seeded, de-ribbed jalapeno peppers, roughly chopped (wear gloves!)
Approx. 1 tsp. cumin
1 Tbsp. lemon juice
Process the herbs, garlic and salt in food processor until everything stops bouncing. Add the remaining ingredients and pulse a few times, leaving the mixture a bit on the chunky side. Taste for seasoning.
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David Schwed
says:Roasting (blackening) the jalapenos on a frying pan can also add a nice flavor.