If you’re unfamiliar with yellow barhi, this short season delicacy are unripe Barhi dates, harvested at the yellow or “khalal” stage when they are very sweet yet still firm, crunchy and slightly astringent. They can be used as the sweet melting base in baked desserts (like persimmmons) or chopped and grated into salads, salsa or slaw (like carrots). We were inspired to create a yellow barhi “slawsa” – a mash up of slaw and salsa – as a unique topping for fish tacos. Combined with traditional salsa ingredients such as lime, cilantro, jalapeno, the resulting “slawsa” is the perfect balance of sweet, spicy, and salty and is delicious enough to serve with tortilla chips for a trendy table salsa.
Serves: 2-4
Ingredients:
● 10 unripe (khalal) barhi dates, halved and pitted (available mid-August to early September, when available buy them here: https://ranchomeladuco.com/product/fresh-yellow-bahri-dates-limited-time-only/
● 1/2 fresno or small jalapeño pepper, de-seeded and finely chopped (omit for a more “slaw” vibe or double for more heat)
● 2 tablespoons finely-chopped fresh cilantro leaves and tender stems
● 2 tablespoons toasted pepitas
● 1 small garlic clove, minced or grated
● 1 teaspoon lime zest
● 1 tablespoon freshly-squeezed lime juice
● 1 tablespoon mayonnaise
● 1 tablespoon sour cream or plain full-fat Greek yogurt
● 1/8 teaspoon ground cumin
● 1/8 teaspoon kosher salt
● Several grinds freshly-ground black pepper
Grate the dates on the large holes of a box grater or in the food processor fitted with the grating
attachment (you should have about 1 packed cup). Transfer to a large bowl.
Add the remaining ingredients and stir to combine. Taste and season with more salt and pepper
as needed. Serve atop fried fish tacos or a piece of grilled fish, or scooped up with tortilla chips.
Recipe & Photos by Grace Elkus @graceelkus
