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Recipe for "salsa-1"

NAME

     SALSA-1 - Tomato salsa for chicken or fish
     This makes a very flavorful topping for broiled  chicken  or
     fish.   I  got  it  from  a  column in the local paper about
     "bright young chefs".  The recipe is from chef Cincy Pawlcyn
     at Mustards Grill, Yountville, CA.

INGREDIENTS (serves 6 to 8)

     2         scallions (cleaned, 10 cm green left on,  slivered
               lengthwise)
     80 ml     fresh lemon juice
     250 g     cilantro (Typically  2  bunches;  use  the  leaves
               only).
     2         garlic cloves (peeled and finely minced)
     20 g      basil leaves, slivered
     4         ripe plum tomatoes (seeded and cut into tiny dice)
     50 g      purple onion, peeled and cut into tiny dice
     10 g      ginger root, peeled and grated
     15 ml     Balsamic vinegar
     60 ml     olive oil
               salt and white pepper

PROCEDURE

          (1)  In a small bowl, soak scallions in lemon juice for
               30 minutes.
          (2)  Drain scallions; reserve half of the lemon  juice.
               Mince the scallions.
          (3)  In a medium-sized bowl, combine minced  scallions,
               reserved  lemon  juice  and remaining ingredients.
               Mix together well.  Serve over grilled, broiled or
               roasted chicken or fish.

NOTES

     The original recipe calls for double this  amount  of  olive
     oil, but that seemed excessive.

RATING

     Difficulty: easy if you have  a  food  processor.   Time:  5
     minutes preparation, 30 minutes soaking.  Precision: approx-
     imate measurement OK.

CONTRIBUTOR

     Nancy Mintz
     UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
     ihnp4!attunix!nlm