Author Notes: This salsa is pretty spectacular and unique. It’s origins are a little dubious but I’m told that it’s Peruvian, deriving its asian influence from centuries of Chinese immigration. It’s wonderful with tortilla chips, used as a taco topping and especially delicious alongside grilled meats and seafood. You basically blender up 4/5 jalapeños (no seeds), garlic, cilantro, lime juice, olive oil, salt, a little red onion and as much fresh ginger as possible. It’s a liquidy dream, not a chunky one, and you’ll want to drink it.
Seeded Jalapeños (I’m a spice lover but the inclusion of seeds really overwhelms the other flavors)
Cloves Fresh Garlic
bunch Cilantro (3/4 cup)
tablespoons Fresh Lime Juice (about 1 1/2 limes)
cup Chopped Red Onion (or just half of one small red onion)
cup Extra Virgin Olive Oil
tablespoons Freshly Grated Ginger (or minced, or whatever so long as its fresh…how much you add is a matter of taste, more is better)
pinch Sea Salt, to taste
- Combine all ingredients except for the Olive oil into a blender or food processor and process until minced, about 1 minute.
- Slowly whir in the oil on low speed until just integrated with the other ingredients, about 30 seconds. DO NOT OVER-MIX once the oil has been added as this can impart a bitter flavor. Salsa will keep in the fridge for about 10 days.