Truffle Salsa

When truffles are chopped and used to finish a classic brown sauce, the sauce is called Périgueux (Sauce Périgueux and Sauce Périgourdine); the same sauce, finished with sliced truffles, becomes a Périgourdine. When the truffles are puréed with a natural jus, contemporary (and seventeenth-century) chefs call it a truffle coulis. To call the following recipe a truffle salsa may be carrying poetic license too far, but the term is used here to imp