Wednesday, December 29, 2010

Bread Dippin' Cilantro Salsa

This is a nice addition to any parade of traditional creamy dips and crackers.  The name is a bit of a misnomer as the bread doesn't pick up much cilantro when you dip it, best to serve it with a spoon to spread a bit onto your bread.  It is yummy and inexpensive.


Bread Dippin' Cilantro Salsa
1 large bunch (about 4 oz.) cilantro, stems removed
2 green onions, cut into 2 inch pieces
1 Tbsp. malt vinegar or red wine vinegar
1 Tbsp. lemon juice
3 Tbsp. olive oil
5-10 drops Tabasco sauce (to taste)
Pinch of salt
2 Tbsp. water
1 loaf French or Italian bread, cut into bite size pieces

Rinse cilantro; drain but do not dry.  In food processor, with knife blade attachment, pulse cilantro and green onion until coarsely chopped.  Transfer mixture to a small serving bowl and stir in liquids.  Cover and refrigerate up to 2 days if not serving right away.  To serve, spread salsa onto chunks of bread.
Jenny

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