Rosina’s Salsa

Rosina’s Salsa

When traveling in Chiapas, Mexico I had the pleasure to stay in a beautiful home in San Cristobal de las Casas. The caretaker of the home inspired many a night with her Argentinean-flare to lovely and simple home cooked meals. Her key to enhancing simple dishes into new world wonders included a well stocked fresh herb, seed and nut supply. This inspired recipe from Rosina’s kitchen is a simple sauce that can be added to any meal for an extra flavor burst.

Yield: 2 cups

• ½ cup unsalted, unroasted peanuts or sunflower seeds
• ½ a lime, juiced
• 2 medium garlic cloves, finely chopped
• ½ cup olive oil or medium chain triglyceride oil
• ½ cup of filtered water
• 1 generous bunch of fresh herbs (mix of parsley, cilantro and basil)
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

1. Heat a small searing pan over medium-high. When the pan is hot, add a single layer of nuts. If using peanuts roast for 15-20 minutes for sunflower seeds roast for 5 minutes. Do not add any oil or cooking spray – the nuts have enough oils on their own to cook. Stir frequently with a spatula until the nuts turn golden brown and smell mouth-watering. Remove from heat, and immediately place into a blender.
2. In the blender or food processor add the lime juice, garlic, and herbs and pulse until the nuts, herbs and garlic break apart.
3. Add the oil, water, salt and pepper and pulse for 30 seconds making sure to scrape down the sides of the blender or processor until smooth.
4. Keeps in the refrigerator for 5-7 days.