“This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It’s also delicious spooned over scrambled eggs or quesadillas. Note: Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha.”
IngredientsNutrition1 bunchcilantro6 scallions, sliced thin (green onions)2 largegarlic cloves, minced1 largetomatoes, finely chopped1 jalapenos or 1serrano chili, seeded and finely chopped3 tablespoonsred wine vinegar or 3tablespoonssherry wine vinegar2 tablespoons sriracha asian garlic sauce (optional)1⁄2 tablespoonolive oil1⁄2 teaspoonsalt1⁄4 cupwater, approximately
DirectionsRemove the large stems from the cilantro and chop the leaves and small stems finely. Add all ingredients to a medium-sized bowl. Stir well to combine.Press down on the salsa to create a flat, even surface. Pour water over the salsa, so the it barely covers the contents, adding a slight amount more if necessary.Without stirring, place the salsa in the fridge for at least one hour. Stir just before serving.
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