Parsley or cilantro salsa for snacking - Pilar Hernández's Chilean Kitchen
This parsley or cilantro dip recipe was a favorite of my best friend's; I'd always loved it, but hadn't had it in years. So, two days ago, wondering what to do with the bunch of cilantro I had lying around, I remembered her recipe and decided to make this new version. It's delicious with croutons.
Ingredients · Servings 1
- 2 small bunches of cilantro or 1 large one
- 1 clove of garlic
- 1/2 marraqueta or 2 slices of crustless sandwich bread soaked in milk or water
- 1 hard-boiled egg
- 1 tablespoon of vinegar or lemon juice
- 1/4 cup vegetable oil
- 1 green chili pepper, seeds removed (optional)
- salt to taste
Method · PT-497395H30S
- Place in the juicer/blender the parsley or cilantro (without the stems and washed), the garlic, the soaked and squeezed bread, the hard-boiled egg, the chili pepper if desired, and the vinegar.
- Blend everything together and gradually add oil until it reaches a sauce consistency, then add salt to taste.
Description
Delicious as a dressing or in appetizers.
