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Cucumber & Tomato Condiment
This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip, if drained of some of the delicious juices. I would suggest you try it with a roast of lamb. A variation would be the addition of just a pinch of ground cumin and the substitution of lemon juice for the vinegar. A minced garlic clove works well, adding a little more heat and boldness to the dish. This is a Riffi dish - so feel free to go off on your own riff... Ingredients
- 1 lg ripe, but firm tomato
- 1 med red onion
- 2 cucumbers
- 2 small red jalapeno peppers (OK, green works - or one red, one green...)
- 1 splash of cider vinegar
- 1 drizzle of rich olive oil
- 1 pinch of sea salt
Directions
- To reduce the eventual extra juice, quarter the tomato and remove the seeds. Leave the skin. Finely dice the tomato
- Slit the cucmber lengthwise. Using the business end of a spoon, scoop and remove the seeds. Finely dice the cucumber
- Finely dice the onion
- Put a little oil on the fingers of the hand that will hold the hot peppers. Spilt the jalapenos lengthwise and carefully pare out the seeds and rib from each pepper. Finely dice the peppers. Wash your hands with soap.
- Mix the minced vegetables in a bowl
- Splash a bit of vinegar and a drizzle of olive oil onto the mixture (to taste)
- Spoon onto a serving dish and garnish with a pinch of salt
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Even the riff-raff can enjoy this!
Wow, Amos. I have been making this for years now, (my mom used to make it), but didn't realize it had a name! LOL! It's delicious as written, but it's also a fun recipe to play around with.
Lovely!
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