Salsa Verde is delicous spreaded on crusted bread. It can be frozen in small jars ready to serve.
Servings: 8
Soak the bread 10 Minutes in a small amount of water. Press the bread in your hand to extract most of the water.
Put all the ingredients except oil, salt and pepper in the food processor and process until the mixture is coarsely chopped.
Activate the food processor and pour the oil in a thin stream. Scrape the bowl, season with salt and pepper and mix until blended (salsa shouldn't be a uniform puree). If the texture is too thick to spread add more oil.
Spread on sliced crusted bread such baguette or country bread. Add more oil as needed. The salsa can be refrigerated 5 days and frozen 6 months.
Ingredients
Directions
Soak the bread 10 Minutes in a small amount of water. Press the bread in your hand to extract most of the water.
Put all the ingredients except oil, salt and pepper in the food processor and process until the mixture is coarsely chopped.
Activate the food processor and pour the oil in a thin stream. Scrape the bowl, season with salt and pepper and mix until blended (salsa shouldn't be a uniform puree). If the texture is too thick to spread add more oil.
Spread on sliced crusted bread such baguette or country bread. Add more oil as needed. The salsa can be refrigerated 5 days and frozen 6 months.
