JOE'S BISCOTTI RECIPE

LUIS FERNANDO ROLDAN'S GREEN SALSA
From Jeronimo Roldan (San Francisco, CA)

This is my Dad's variation on a Colombian salsa commonly served with steak and/or potatoes. It's also really good in soups or with chips. I always like to tell the story of our Milwaukee PBS station dispatching their arts+culture reporters to interview him. He kept them in the kitchen for most of the interview telling them about how he had a plan to sell jars of this salsa. Today he convenes with his crew in Milwaukee every couple of years to make a batch.

1 Bunch of Cilantro
1 Bunch of Scallions
1 Medium White Onion
20 Serrano Peppers
1 Lime
1/2(+) Cup Extra Virgin Olive OIl
A Dash of Rice or Apple Cider Vinegar
Salt
Pepper

Remove and dispose of stems from cilantro. Chop off white bases from scallions. Finely chop cilantro leaves and green part of scallions, set aside.

In a blender mix the serrano peppers and juice of the lime and vinegar with the white bases of the scallions.
When finely blended into a paste, combine in a separate bowl with chopped cilantro and scallions, olive oil, salt and pepper.

Dice the white onion (1/4" pieces), mix into salsa. Put into mason jars, the salsa gets really nice with a week or two of aging.

*Play around with quantities of ingredients and adjust to your taste; some like it more spicy, some like it more sour.