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Jalapeño Salsa

Yield: 1-3/4 cups (350ml)

 

2 finely chopped jalapeños
1-1/4 cups (125g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice

Combine all the ingredients.

 

from:
Nobu: The Cookbook
by Nobuyuki Matsuhisa
Translated by Laura Holland
Photographs by Fumihiko Watanabe
Hardcover, 200 pages, $37.00
ISBN: 4-7700-2533-5
Recipe reprinted by permission.

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This page modified February 2007


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