Mandi Salsa
Bright tomato condiment served with mandi to cut through rich smoked meat and rice.
Mandi Salsa
Mandi’s smoky lamb and rice need a sharp foil. This Rosa de Barbastro–forward salsa hits fresh, minty, and lightly spicy notes.
Total
10 MIN
PORTIONS
4
500 gacid
Ripe tomatoes, preferably Rosa de Barbastro30 garoma
Onion or onion juice30 gfat
Avocado oil or olive oil1 tbspacid
Lemon juice0.5 tsparoma
Dried mint0.25 tsparoma
Freshly ground black pepper1 pcsaroma
Garlic clove1 pcsaroma
Green jalapeño, deseeded3 gsalt
SaltCombine all ingredients in a narrow jar suited to an immersion blender and blitz until smooth.
01
No dedicated ingredients
Alternatively grate the tomatoes and onion, then stir in the remaining ingredients for a chunkier texture.
02
Notes
- Use the ripest tomatoes you can source; heirloom fruit preserves sweetness alongside acidity.
- Chill before serving for a thicker texture and to let the dried mint bloom.
- Add more jalapeño or a pinch of ground chile when pairing with especially fatty cuts.