Lemongrass Salsa



Talk about fusion cuisine! Lemongrass is a wonderful herb ( technically a grass) ;  it  is typically used  to flavor dishes in South East Asian cuisine. So what is it doing in a Salsa?  Normally, I would use lime to brighten the dish; but one day, I made salsa and hadn’t a lime in sight! Low and behold there was fresh lemongrass in the fridge, so I gave it a try. To my surprise,  the lemongrass gave a wonderful citrusy flavor to the dish. The result was so unique and delicious it is now a favorite.

Make it as chucky or as smooth as you like, but just make enough to use immidiately since the lemongrass will make the flavor of the salsa change once refrigerated.

Try on chicken, salmon or turkey burgers for a real treat!  

Ingredients: (for 1 cup salsa)

3 Roma tomatoes, diced
1/2 cup chopped red onions
2 Tbls parsley, chopped
1 Tbls fresh lemongrass, chopped
juice of 1 lime
2 Tbls olive oil
1 chopped jalapeno pepper
salt and ground pepper to taste

Combine all ingredients except the jalapeno, in a mixing bowl, mix enough jalapeno pepper to suite your taste.  Taste often adjusting for heat . Once you have the flavor just right , let rest for 10 to 15 minutes at room temperature before serving.

Remember to just make the quantity you will need and not extra since the flavor will change.

One thought on “Lemongrass Salsa

  1. Hey you can just use the same ingredients and iesntad of meat you put in coli flour and peas or whatever veg you wish to add. Just try to add some more herbs to enhance the taste though!

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