BREAD DIPPIN’ CILANTRO SALSA

By Clarabell

Ingredients

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

Preparation

Step 1

. Rinse cilantro; drain, but do not spin dry. In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl.

2. Stir in vinegar, lemon juice, olive oil, hot pepper sauce, and 2 T water. Cover and refrigerate salsa up to 2 days if not serving right away.

3. Slice bread; serve with salsa.