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This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas. Note: Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha.
- Ready In:
- 15mins
- Yields:
- Units:
ingredients
- 1 bunch cilantro
- 6 scallions, sliced thin (green onions)
- 2 large garlic cloves, minced
- 1 large tomatoes, finely chopped
- 1 jalapenos or 1 serrano chili, seeded and finely chopped
- 3 tablespoons red wine vinegar or 3 tablespoons sherry wine vinegar
- 2 tablespoons sriracha asian garlic sauce (optional)
- 1⁄2 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 cup water, approximately
directions
- Remove the large stems from the cilantro and chop the leaves and small stems finely. Add all ingredients to a medium-sized bowl. Stir well to combine.
- Press down on the salsa to create a flat, even surface. Pour water over the salsa, so the it barely covers the contents, adding a slight amount more if necessary.
- Without stirring, place the salsa in the fridge for at least one hour. Stir just before serving.
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RECIPE MADE WITH LOVE BY
@gailanng
Contributor
@gailanng
Contributor
"This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas. Note: Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha."
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This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas. Note: Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha.
