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Spicy Green Salsa

This is great with meats and fish, but also can be drizzled over roasted red peppers.

  • Prep:
  • 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


  1. 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.

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