This is the easiest thing in the world to make, and is absolutely delicious, elevating any plain fish course or roast chicken to sublime heights. If you have any left -- which I doubt as people tend to dollop it on their plates generously -- it would make a nice addition to a vinaigrette or add flavor to tuna salad.
Makes about 1/2 cup of salsa.
1/2 a preserved lemon, rinsed and chopped finely (or a few slices of this.)
6 scallions, finely chopped
1 small red chili, finely chopped (I used Fresno)
Juice from 1 lemon
1/4 tsp cumin powder
Combine all of the ingredients and let sit for 30 minutes before serving.
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