This looks great. Of course I hand chop, do others not? Just the other day I thought that I really like the smell of garlic on my fingers - it tells me I cooked, and I love cooking, all my family and guests love that I love cooking, and so it reminds me of doing what I really, really love. Same goes for red fingers after peeling and cutting beetroots.
One thing I learned from all my cooking of Ottolenghi recipes, and apparently never saw it mentioned in all those other cooking books, is that one should NOT/NEVER/UNDER NO CIRCUMSTANCE throw away the stems of parsley, coriander, mint etc. but use them just like the leaves: they have the same taste, but add something to chew. If one finds the stems to stiff, one could also pickle them or just save them for a broth. But with a salsa, you should just cut them into small pieces and add them to the mix.
Just made this from herbs I bought at the farmers and it’s amazing. Can’t wait to smother this on everything this week
This looks great. Of course I hand chop, do others not? Just the other day I thought that I really like the smell of garlic on my fingers - it tells me I cooked, and I love cooking, all my family and guests love that I love cooking, and so it reminds me of doing what I really, really love. Same goes for red fingers after peeling and cutting beetroots.
One thing I learned from all my cooking of Ottolenghi recipes, and apparently never saw it mentioned in all those other cooking books, is that one should NOT/NEVER/UNDER NO CIRCUMSTANCE throw away the stems of parsley, coriander, mint etc. but use them just like the leaves: they have the same taste, but add something to chew. If one finds the stems to stiff, one could also pickle them or just save them for a broth. But with a salsa, you should just cut them into small pieces and add them to the mix.