Prep time 10 mins
Cook time 20 mins
Total time 30 mins
This spicy Lebanese salsa can be as hot or as mild as you like; adjust the heat by adding more or less of the chili pepper or cayenne. Be sure to use fresh mint and cilantro. Serve the salsa warm, as a dip with pita bread, pita chips, crostini, or corn chips.
3 tablespoons extra virgin olive oil
3 standard cloves garlic, or 1 large elephant clove garlic, minced
2 lbs. ripe tomatoes, coarsely chopped
1 small chili pepper, finely chopped, or ½ teaspoon cayenne pepper
1 tablespoon crushed dried mint or Mint Salt
1 tablespoon fresh mint, finely chopped
1 tablespoon cilantro, finely chopped
Kosher salt, to taste
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook just until fragrant (about 30 seconds). Add the tomatoes and chili pepper or cayenne and simmer over medium heat, stirring occasionally, until the tomato juice thickens slightly, about 20 minutes.
Season with dried mint and half of the fresh mint and cilantro. Taste and adjust seasonings, adding salt to taste.
Serve the salsa warm.