Saudi Herbed Salsa
(Salsa or Dukoos)
This light, bracing combination of
cilantro and aromatic green chilis is surprisingly similar to
the salsa (sometimes labeled pico de gallo in the States) that
sits on the table of nearly every Mexican restaurant. Some Saudis
call it dakoos or salata har (spicy salad), but my Jeddah friends
just refer to it as salsa. It's wonderful with every sort of
food, but absolutely essential when fish or rice is served. The
quantities given below are sufficient for a relish, but you'll
want to prepare a double recipe if this salsa is to be served
as a salad.
- 2 large ripe tomatoes, chopped
- 1 or 2 serrano chilis, seeded and minced
- 5 green onions, chopped
- 3/4 cup minced cilantro
- 2 tbsp. olive oil (optional)
- 2 tbsp. lemon juice
Combine all ingredients and serve.
Variation: Sauté the onions in the oil, stir in the
remaining ingredients, and simmer for 5-10 minutes.
From "The Arabian Delights Cookbook"
by Anne Marie Weiss-Armush
Say Bismillah and eat!