Recipe by Lavender Lynn
This bright green salsa goes well with just about anything - empanadas, potatoes, vegetables, grilled meats, etc. It's a bit like chimichurri sauce, but without the garlic - scallions add a milder onion flavor instead. Recipe is from About.com South American Food
- 1 large bunch cilantro
- 3 -4 green onions
- 1 lime
- 1 tablespoon vinegar
- 1 small green chili pepper, such as a jalapeñ, o
- 4 tablespoons olive oil or 4 tablespoons vegetable oil
- salt, to taste
Directions See How It's Made
- Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
- Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
- Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
- 4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge).