Ingredients
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1 bunch fresh cilantro, tough stems trimmed
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2 green onions, cut into 2-inch pieces
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1 tablespoon red wine vinegar (malt vinegar can also be used)
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1 tablespoon fresh lemon juice
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2 tablespoons olive oil
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1 teaspoon hot pepper sauce
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1/8 teaspoon salt
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2 tablespoons water
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1 loaf French bread, warmed and sliced
Instructions
- 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.
- Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.
- Slice bread; serve with salsa.
- Salsa can be covered and refrigerated up to 2 days if not being served right away.