This is a recipe for those who don’t like being micromanaged and/or following directions too carefully, from our writer in Israel, Mrs. Varda Epstein. She claims it’s good on latkes with sour cream, but we’re sure it’s delicious with chips too.
Lots of fresh coriander and flat leaf parsley
A few garlic cloves
Pinch of salt
Glug of olive oil
A few ripe tomatoes, roughly chopped
2 de-seeded, de-ribbed jalapeno peppers, roughly chopped (wear gloves!)
Approx. 1 tsp. cumin
1 Tbsp. lemon juice
Process the herbs, garlic and salt in food processor until everything stops bouncing. Add the remaining ingredients and pulse a few times, leaving the mixture a bit on the chunky side. Taste for seasoning.
Roasting (blackening) the jalapenos on a frying pan can also add a nice flavor.