Cilantro Salsa Dip Recipe

(Makes about 2/3 - 1 cup, depending on how big your bunch of cilantro is. Recipe from East Bay Crab and Grill, slightly adapted by Kalyn.)

1 large bunch of cilantro, 4-6 oz.
2-3 green onions, cut into pieces
1 T red wine vinegar (or slightly more)
1 T fresh-squeezed lemon juice (or slightly more)
2 T olive oil (or slightly more)
2 T water
1 tsp. hot pepper sauce or more, to taste (I used Green Tabasco sauce)
salt to taste

Remove tough stems from cilantro. Rinse cilantro and drain but do not spin dry. In food processor with steel blade, pulse together cilantro and green onions until well chopped. Transfer mixture to small mixing bowl.

Stir in vinegar, lemon juice, olive oil, water, hot pepper sauce, and salt. Taste for seasoning, and if using a large bunch of cilantro, add more seasonings as desired. Serve immediately with toasted pita chips, or refrigerate up to 2 days. (For non South Beach dieters, this can also be served with hot french bread or corn chips.)

Toasted Pita Chips:
Preheat oven to 400 F. Cut 100% whole wheat pita bread in half, then cut each half circle into three triangles. Mist with olive oil. Arrange in single layer on cookie sheet and toast in oven about 5 minutes per side, or until slightly crisped and barely starting to brown. (They quickly go from toasted to overly done, so watch them carefully and check often.) Pita chips don't keep well, so only make what you'll be eating.


This printable recipe from KalynsKitchen.com.