“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.”
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)
1⁄2 tablespoonolive oil
1⁄4 cupwater, approximately
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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