Prep 15 mins
Cook 0 mins
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.
- 1 bunch fresh cilantro, tough stems trimmed
- 2 green onions, cut into 2-inch pieces
- 14.79 ml red wine vinegar (malt vinegar can also be used)
- 14.79 ml fresh lemon juice
- 29.58 ml olive oil
- 4.92 ml hot pepper sauce
- 0.59 ml salt
- 29.58 ml water
- 1 loaf French bread, warmed and sliced
- 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.
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.
Love cilantro and this recipe is a Wow! I also enjoyed that I could make this recipe the day before our cookout/pool party and was one less thing to deal with the day of the party. Served it with a variety of different bread chunks from our local bakery. Guests declared this one a big thumbs up! Made for ZWT4.
ZWT4: Excellent - we are suckers for salsa and especially cilantro - this salsa was a winner!!