For lack of a better descriptor, I call this ubiquitous Sephardic condiment, “salsa.” It’s chunky like salsa, and you could definitely spoon it over the ingredients in a taco. But it’s also delicious mopped up with challah at the Shabbos table, or spooned over sour cream-topped latkes at Chanukah. It’s a bit of work, especially regarding the halachic need to check the herbs for bugs—and it also doesn’t keep more than a couple of days. But so delicious it’ll make you swoon!!

Mediterranean Salsa

Yield: Approximately 2 cups of salsa.

Ingredients:

• 2-3 jalapeno peppers (see tip below recipe)
• 3 garlic cloves
• 2-3 large green onions, chopped
• ½ cup cilantro (fresh coriander) leaves
• ½ cup parsley leaves
• 1⁄2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 2 tablespoons good olive oil
• 1 tablespoon tomato puree
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper
• 1 1/2 teaspoons ground cumin
• 3 ripe medium tomatoes, cut up
• 2-3 large green onions, chopped

Method:

1. Remove stems from jalapeno peppers (see note, at bottom). Discard jalapeno seeds and ribs if you prefer a milder salsa—or keep them in if you like things spicy—use as little or as much as you like. Then process the jalapenos, garlic, parsley, and cilantro in a food processor until finely chopped.
2. Add oil, lemon juice, tomato puree, salt, pepper, cumin, and oregano. Process briefly.
3. Add cut up tomatoes and chopped scallions or onions and process briefly. The salsa should be slightly chunky.

Note: It’s a good idea to wear rubber gloves when preparing jalapeno peppers so you don’t burn your hands or inadvertently touch your eyes with lingering traces of capsaicin oil later on. That stuff is HOT and it stays on your hands for quite some time, even after washing.