2 large cloves garlic
2-3 jalapeno chiles (or 2-3 bird chiles)
1/2 cup chopped fresh parsley (lightly packed)
3-4 tablespoons chopped fresh mint
1 pound garden fresh tomatoes
1/4 teaspoon salt, or to taste
Juice of one lemon
You will need a large cutting board.
On a large cutting board, chop the garlic and then the chiles. Add the parsely and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads.