Bread Dippin' Cilantro Salsa

Here I go again with another recipe whose main ingredient people either tend to love or hate. I happen to love cilantro but I know plenty of people who don't care for it as much. I found this recipe many many years ago in a magazine and tore it out, but of course, it does not say anywhere on the half sheet what magazine it is -- I'm sure it was Good Housekeeping or Better Homes and Gardens or something along those lines. The recipe was in the magazine as a result of a reader writing in about it after having had it at East Bay Crab and Grille in Egg Harbor, New Jersey. I'm not quite sure why it's called "salsa" because it resembles a good oil bread dip more than a true salsa, but the former journalist in me is thinking it was simply a way to not use the word "dip" twice in the recipe title. Bread Dippin' Cilantro Dip would have been a no-no in the editorial world! :)

I first made it years ago for a get-together I was hosting for my mother-in-law's birthday because she LOVES cilantro. I remember wondering if I should make it since no one else in the family (besides her and me) are very fond of it. I decided that it was for HER birthday and that she'd probably love it so the rest of them could just not eat it.

Turns out, everybody liked it! Even the cilantro haters! I have no idea why because it is mostly all cilantro but I guess that fresh lemon juice, and olive oil and hint of a kick from the hot sauce are enough to change it for people's palates. And, seriously, you could put practically anything on fresh, warm, bread and people would like it.

~Leah

Bread Dippin' Cilantro Salsa

Recipe Type: Appetizer

Author: Leah (from East Bay Crab and Grille)

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

• 1 large bunch (about 4 oz) cilantro, tough stems trimmed


• 2 green onions, cut into 2-inch pieces


• 1 Tbsp. red wine vinegar or malt vinegar


• 1 Tbsp. fresh lemon juice


• 2 Tbsp. extra virgin olive oil


• 1 tsp. hot pepper sauce


• 1/8 tsp. salt


• 2 Tbsp. water


• 1 loaf French or Italian bread, warmed

Instructions

1. Rinse cilantro. Drain, but do not spin dry. In food processor with knife blade attachment, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small bowl.


2. Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and water. Cover and refrigerate up to 2 days.


3. Serve with warmed, sliced bread.

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