Chef’s Note

“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.”




3 Cups




  • 1 bunchcilantro
  • 6 scallions, sliced thin (green onions)
  • 2 largegarlic cloves, minced
  • 1 largetomatoes, finely chopped
  • 1 jalapenos or 1serrano chili, seeded and finely chopped
  • 3 tablespoonsred wine vinegar or 3tablespoonssherry wine vinegar
  • 2 tablespoons sriracha asian garlic sauce (optional)
  • 12 tablespoonolive oil
  • 12 teaspoonsalt
  • 14 cupwater, approximately
  • Directions

  • Remove 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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