Salsa Jengibre (Ginger Salsa)

  1. Combine all ingredients except for the Olive oil into a blender or food processor and process until minced, about 1 minute.
  2. Slowly whir in the oil on low speed until just integrated with the other ingredients, about 30 seconds. DO NOT OVER-MIX once the oil has been added as this can impart a bitter flavor. Salsa will keep in the fridge for about 10 days.

jalapeufos, garlic, cilantro, lime juice, red onion, olive oil, freshly grated ginger, salt

Taken from food52.com/recipes/24139-salsa-jengibre-ginger-salsa (may not work)

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