MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cutting Board Salsa
 Categories: Salsa, Chilies, Vegetables, Herbs
      Yield: 2 Cups
 
     21 lg Cloves garlic
      2    Jalapeno or serrano chilies
    1/2 c  Chopped fresh parsley;
           - packed lightly
      3 tb Chopped fresh mint
      1 lb Garden fresh tomatoes
    1/4 ts Salt; to taste
           Juice of one lemon
 
  You will need a large cutting board.
  
  On a large cutting board, chop the garlic and then the
  chilies. Add the parsely and mint and continue to chop.
  Slice and then chop the tomatoes, adding them to the
  pile of other ingredients.
  
  Mix as you chop by turning the salsa with the flat of
  your knife or cleaver.
  
  Mix in the salt. When all the ingredients are well-
  chopped, put the salsa into a small attractive bowl and
  blend in the lemon juice. The salsa will be quite runny,
  ideal for being sopped up with flatbreads.
  
  NOTES: Our household name for this fresh Kurdish sauce
  is "cutting board salsa" because all the ingredients can
  be conveniently chopped together into one large pile on
  a cutting board.
  
  Chopping the ingredients together is an excellent way to
  blend and to distribute the different tastes and flavors.
  Serve as a dipping sauce for bread or a side with grilled
  kebabs.
  
  The quantity of chilies used in the recipe produces a
  salsa that is somewhat hot when eaten all by itself -
  adjust according to your own taste.
  
  Recipe By: Bakers' Dozen (Alford & Duguid) Show #BD1A28
  
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