You can add the Purslane leaves to any favorite salsa recipe. The Purslane adds a wonderful texture to the salsa and helps to thicken it as well.
2 cups fresh tomatoes
1 cup Purslane leaves
2 green chiles, roasted, de-seeded and peeled
2 small cloves garlic, crushed
2 Tbsp minced cilantro, fresh
1/4 – 1/2 tsp salt
Put tomatoes a blender and whiz them up.
Put the tomato 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.