Tomato/Lemon Grass Salsa
For those who like a more citrusy salsa,
try this recipe from Marty Blitz, chef/partner of Mise en Place in Tampa, Florida.
Your Host, Brad
2 stalks lemon grass, finely chopped, including leaves
2 green or red chiles, finely chopped*
1 large tomato, coarsely diced
1 small red onion, finely diced
2 Tbl chopped cilantro
2 Tbl olive oil
2 Tbl rice vinegar
1 Tbl sesame oil
*You can remove the seeds for a less "fiery" salsa
In a mixing bow, combine all ingredients and let sit at room
temperature for about one hour, then refrigerate. Use within one day.
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