A Memory Jog

Each month when I receive my food magazines I flip through the pictures for inspiration. This time around I glanced through the reader requests for recipes from their favorite restaurants. One in particular caught my eye, "Bedouin Salsa," the ingredient list was remarkably like a recipe I had receive from a kind potter at the Pittsburgh Center for the Arts. For whatever reason he had brought some in for fellow potters to sample and I loved it! Apparently he got the recipe 30 years ago at a party and we are all the better for it! So while I can make no claims about the "Bedouin Salsa" I can give a full review and recipe for "Skook." This recipe makes a lot of sauce that has a little kick, but not as much I as I would have expected considering the inclusion of habanero. I have found that it can be used on almost anything savory and also frozen for longer storage, but that my favorite way to have it is mixed with a bit of cream cheese and scooped up in tortilla chips. That being said I have had it on chicken and mixed as a salad dressing. It is incredibly versatile.

2 Large bunches of Parsley stems and all
2 medium tomatos
1 Green bell pepper seeded
4 cloves of garlic
3-4 Habaneros
11/4 cup Olive Oil
1 cup lemon juice
1 Tb. salt
1 Tb. cumin

Blend or use a processor at high speed. Keep in fridge overnight to let the flavors blend for best result. The bedouin salsa recipe suggested that it would last for 2 weeks in the fridge. I kept "skook" for about a week and then froze in smaller portions the remainder.
Skook