Spicy Green Salsa
This is great with meats and fish, but also can be drizzled over roasted red peppers.
- Total Time:
- Yield: Makes 1/3 cup
Source: Everyday Food, July/August 2005
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon minced pickled jalapenos
- 3 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon coarse salt
Combine all ingredients in a small bowl. Salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.