- Slice cucumbers and mix together with Purslane in a salad bowl.
- In a blender, mix together the rest of the ingredients for your dressing.
- Coat the cucumber-purslane mixture well with the dressing. Serve chilled.
A nice alternative to red salsas and exceptionally toothsome over broiled or baked fish.
4 cups fresh or canned tomatillos/ 2 cups Purslane leaves/ 1 small can of green chile peppers / 3 cloves garlic, crushed (we use a heavy mortar and pestle called a 'mocalhete' and crush them until they are good and juicy)/ 1/4 cup minced cilantro, fresh / about 1/2 tsp salt
- Put tomatillos in a blender and whiz them up.
- Put the tomatillo puree into a pot and simmer for about 15 minutes, then let cool and chill.
- Meanwhile, chop Purslane leaves coarsely.
- Chop the green chili peppers, crush the garlic, and mince the cilantro.
- Mix everything together and add the salt to taste.
What won't we pickle at Cafe Drake? Keep this on hand in fridge to dress up (too) simple salads and humdrum sandwiches.
1 quart purslane stems and leaves / 3 garlic cloves, sliced /1 quart apple cider vinegar (or leftover pickle, jalapeno juice etc.) / 10 peppercorns / about 1 T. of sugar
- Clean the purslane stems and leaves by rinsing with fresh water.
- Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane.
- Keep this in the refrigerator and wait at least two weeks before using.