Mexican-ish herb salsa from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 363) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smooth: silky sweet corn soup; Slow-roasted salmon; Beer-battered fish; Tuna confit; Crispiest spatchcocked chicken; Conveyor belt chicken; Pork braised with chilies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Ro_ on October 27, 2019

    I think I may have somehow got the proportions wrong, as I found this to be more liquid than I was expecting. The taste was very good though. I can't get jalapeno peppers here, so I used a regular red chilli pepper. I served this with tacos made from the Braised Chilli Pork recipe, the fresh flavours of the salsa complimented the meat very well. I'd be tempted to add finely diced tomato if I made this salsa again.

  • Dannausc on March 30, 2018

    Good easy; a nice accompaniment for tacos.

  • amandabeck on January 15, 2018

    Delicious! I used pickled jalapenos because it is impossible to get fresh ones where I live-- still turned out wonderful! Added some chopped cabbage as well for a nice crunch. Would have doubled or tripled the recipe if I knew it was going to be so delicious.

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