Mandi Salsa

Name: Mandi Salsa
Total time: 10 min
Yield: 4 portions
Ingredients: 500 g Ripe tomatoes, preferably Rosa de Barbastro; 30 g Onion or onion juice; 30 g Avocado oil or olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried mint; 0.25 tsp Freshly ground black pepper; 1 pcs Garlic clove; 1 pcs Green jalapeño, deseeded; 3 g Salt

Mandi’s smoky lamb and rice need a sharp foil. This Rosa de Barbastro–forward salsa hits fresh, minty, and lightly spicy notes.

Process

Total

10 MIN

PORTIONS

500 gacid

Ripe tomatoes, preferably Rosa de Barbastro

30 garoma

Onion or onion juice

30 gfat

Avocado oil or olive oil

1 tbspacid

Lemon juice

0.5 tsparoma

Dried mint

0.25 tsparoma

Freshly ground black pepper

1 pcsaroma

Garlic clove

1 pcsaroma

Green jalapeño, deseeded

3 gsalt

Salt

Combine all ingredients in a narrow jar suited to an immersion blender and blitz until smooth.

No dedicated ingredients

Alternatively grate the tomatoes and onion, then stir in the remaining ingredients for a chunkier texture.

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.