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Bread-Dippin' Cilantro Salsa

Source of Recipe


East Bay Crab & Grille






List of Ingredients



• 1 large bunch (about 4 ounces) cilantro, tough stems trimmed
  
• 2 green onions, cut into 2-inch pieces
  
• 1 Tbsp malt vinegar or red wine vinegar
  
• 1 Tbsp fresh lemon juice
  
• 2 Tbsp olive oil
  
• 1 tsp hot pepper sauce
  
• 1/8 tsp salt
  
• 1 loaf French or Italian bread, warmed
  






Instructions



1. Rinse cilantro; drain, but do not spin dry. In a food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to a small serving bowl.
   
   
2. Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt and 2 tablespoons of water. Cover and refrigerate salsa up to 2 days if not serving right away.
   
   
3. Slice bread; serve with salsa.
   
   Makes about 2/3 cup.