Cilantro salsa

Yield: 3 /4 cup

Measure Ingredient
2 tablespoons Green chiles, diced
1 Garlic clove(s), minced
¾ cup White onion(s), minced
1 dash Salsa habanero
½ cup Cilantro, chopped
Lightly packed
3 tablespoons Canola oil
1 tablespoon Lime juice
1 tablespoon Mock Sour Cream
(see pg 53)

Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 46

Submitted By DIANE LAZARUS On 11-27-95

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