In which chives and mint are combined to make a stunning salsa.
By Liesl Clark
I’m not one to follow recipes to the letter so feel free to add and subtract as you see fit for your tastebuds.
We have a lot of chives in the garden at the moment and since this is the time for gathering and preparing foods for the long winter we make salsas, jams, and pestos like crazy around here throughout July and August. This salsa is savory with a hint of mint to give a fresh taste in place of tomatoes which take their sweet time to make an appearance around here. It goes really well with quesadillas, grilled fish, and burritos.
1 bunch chives
6-8 fresh mint leaves
1 garlic scape (or clove of garlic)
1/2 bunch cilantro (about a handfull (I use stems, too, but that’s up to you))
1 jalapeno pepper
3/4 teaspoon sea salt
2 Tablespoons water
Roast your pepper in the oven until it’s blackened or do it over the stove. Sweat your pepper for 20 minutes or so in a jar or paper bag, then remove the stem and seeds. I roast mine on my camp stove toaster over the stove.
Throw everything in your Cuisinart or food processor and let it rip until the salsa looks like salsa. If you don’t have a food processor, using a mortar and pestle works perfectly, simply add the water last. I use a rock salt sea salt and grind it in the mortar and pestle as it tastes so wonderful that way!
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