6 - 8 tbsp extra virgin olive oil
4 tsp garlic, finely minced
Juice of 1 lemon
6 tsp Tunisian Harissa (or more for a hotter salsa)
1 1/2 tsp cumin seeds, toasted in dry pan (optional)
2/3 cup cilantro, medium fine chop
2/3 cup flat leaf parsley, medium fine chop
2/3 cup mint, medium fine chop
1/2 cup Kalamato olives pitted and chopped
1/4 cup capers
1 sweet red pepper in small dice
2 stalks of celery in small dice
6 green onions chopped
Mix olive oil, garlic, lemon and Tunisian Harissa into a fluid paste. The amount of oil you use is dependent on the amount of Harissa, 6 tsp would be medium hot.
Stir in the remaining ingredients, mixing well to insure even distribution. Store in the fridge for a few hours before serving, with the occasional stirring, to allow the flavours to mingle.
Great to use as a condiment with a wide variety of Mediterranean, North African or Middle Eastern dishes.