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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
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