This salsa is pretty spectacular and unique. It's origins are a little dubious but I'm told that it's Peruvian, deriving its asian influence from centuries of Chinese immigration. It's wonderful with tortilla chips, used as a taco topping and especially delicious alongside grilled meats and seafood. You basically blender up 4/5 jalapeƱos (no seeds), garlic, cilantro, lime juice, olive oil, salt, a little red onion and as much fresh ginger as possible. It's a liquidy dream, not a chunky one, and you'll want to drink it.


4/5 Seeded JalapeƱos (I\'m a spice lover but the inclusion of seeds really overwhelms the other flavors)
4 Cloves Fresh Garlic
1 bunch Cilantro (3/4 cup)
3 tablespoons Fresh Lime Juice (about 1 1/2 limes)
1/3 cup Chopped Red Onion (or just half of one small red onion)
1/4 cup Extra Virgin Olive Oil
4 tablespoons Freshly Grated Ginger (or minced, or whatever so long as its much you add is a matter of taste, more is better)
1 pinch Sea Salt, to taste


Step 1
Combine all ingredients except for the Olive oil into a blender or food processor and process until minced, about 1 minute.

Step 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. \r\n