Bread
Dippin' Cilantro Salsa (Chile-Hot Salsa)
1 large bunch cilantro, tough stems trimmed
2 green onions (I used more)
1 T. malt vinegar or red wine vinegar (I used malt)
1 T. fresh lemon juice
1 t. hot pepper sauce
1/8 t. salt
1 loaf French or Italian bread, warmed & sliced
* This recipe didn't call for any peppers, I used 2 large
jalapenos, stems removed & tossed into the mini chopper with
the cilantro & onion.
Rinse cilantro, do not spin dry. In food processor or mini
chopper, pulse cilantro, onion & jalapenos until coarsely
chopped. Transfer to small mixing bowl. Stir in vinegar, lemon
juice, olive oil, hot pepper sauce, salt & 2 T. water. Cover &
refrigerate salsa for up to two days. Serve with bread. Good
with chips too!
