Green Garlic and Herb Salsa
- ½ cup green garlic, thinly sliced
- Pinch of salt
- Pinch of chile flakes
- 1 lemon, juiced
- ½ cup finely chopped parsley
- ¼ cup finely chopped mint
- ¼ cup finely chopped oregano
- 2 cups extra virgin olive oil
Contributed by: Carlo Espinas, Comstock Saloon
Serves 4 to 6
- Add the green garlic and a pinch of salt to a mortar and pestle, blender, or food processor and mash it into a paste. The salt helps to breakdown the green garlic when you are mashing it. When it is the consistency of a fine paste, add the pinch of chile flakes and lemon juice. The lemon juice helps to activate the garlic and draw out the flavors. Let the paste stand for a few minutes.
- Fold in your herbs, mix thoroughly, and then top off with the olive oil. The oil is an approximation; you can make the salsa as dry (less oil) or as wet (more oil) as you want, depending on your preference. If this is a simple dip for bread or veggies, go for a wetter version. If this is a topping for a fish or meat dish, go for a drier version. You can also riff off this base recipe by adding chopped egg, olives, capers, anchovies, horseradish, and other herbs.
- Serve with crudités, over meat, with eggs, and so on.
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