Recipe by CarolAT
Want something different to serve your guests for bread dipping? This Good Housekeeping recipe is it. The chile-hot salsa gets its emerald-green color from cilantro. This is great served with warmed French or Italian bread.
Top Review by Sharon123
I was pleasantly surprised at how much I enjoyed this salsa! Very flavorful! I halved the recipe and it made enough for 2 generously topped toasts. Thanks! Made for the Epicurean Queens for Zaar World Tour 5.
- 1 bunch fresh cilantro, tough stems trimmed
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon red wine vinegar (malt vinegar can also be used)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon hot pepper sauce
- 1⁄8 teaspoon salt
- 2 tablespoons water
- 1 loaf French bread, warmed and sliced
Directions See How It's Made
- Rinse cilantro; drain, but do not spin dry.
- In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl.
- Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.
- Slice bread; serve with salsa.
- Salsa can be covered and refrigerated up to 2 days if not being served right away.