I’m hoping to get some guidance to try and recreate the salsa de Jalapeno from Restaurant Kimbute in Punta Islita, Costa Rica.
I only have this one photo, to try and show the texture better. It was fairly chunky, but the liquid was runny and sort of separated from the veg until stirred. Strong acidic flavor and definitely spicy. Almost like a finely chopped/blended giardiniera. Our table put it on everything and went through two bottles!
I’m thinking something like:
Fresh jalapenos with seeds
Onion
Garlic
White vinegar
A little carrot? (Based on the photo)
Maybe tomatillos as well?
Anyone ever been to Costa Rica and experience a similar salsa? Thanks in advance for any help!
by Te_De_Campana