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Julee Rosso, Sheila Lukins

Sorrel Salsa

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Preparation info

  • 3 cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Finely chopped fresh sorrel, with its tart lemony flavor, is the perfect contrast to red onion and tomatoes. Fabulous anywhere you want a bright accent.

Ingredients

  • 1 large bunch sorrel, rinsed and thoroughly dried
  • 3 ripe plum tomatoes, cored, seeded, and coarsely chopped
  • Β½ cup

Method

  1. Remove the tough stems and coarsely chop the sorrel leaves. (You should have about 4 cups.)
  2. Combine the sorrel and all the remaining ingredients in a bowl, and let the mixture sit for 15 to 20 minutes before serving.

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