Return to Content

Cilantro Salsa

by

Yield: about 2/3 cup

Deborah Madison includes this recipe in her cookbook, Vegetarian Cooking for Everyone (Broadway Books, 1997). Serve it as a dip, with hard-cooked eggs, or atop cooked vegetables.

Ingredients:

  • 1 jalape

Instructions:

For a creamy sauce, coarsely chop jalape
Updated Friday, January 14th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111