Saudi Herbed Salsa (Salsa -or- Dukoos) The light, bracing combination of cilantro and aromatic green chilis is surprisingly similar to the salsa (sometimes labeled pico de gallo in the States) that sits on the table of nearly every Mexican restaurant. Some Saudis call it dakoos or salata har (spicy salad), but my Jeddah friends just refer to it as salsa. It's wonderful with every sort of food, but absolutely essential when fish or rice is served. The quantities given below are sufficient for a relish, but you'll want to prepare a double recipe if this salsa is to be served as a salad. 2 large ripe tomatoes, chopped 1 or 2 serrano chilis, seeded and minced 5 green onions, chopped 3/4 cup minced cilantro 2 tbsp. olive oil (optional) 2 tbsp. lemon juice salt Combine all ingredients. VARIATION Sauté the onions in the oil, stir in the remaining ingredients, and simmer for 5-10 minutes. From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush middle eastern recipe index christina m k al-sudairy buy the book!