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Sarah's Salsa
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    Sarah's Salsa

  • 2 anchovy fillets; mashed
  • 1 red onion; finely chopped
  • 2 cloves garlic; crushed
  • 1 400 g can chopped tomatoes
  • 1 teaspoon chilli sauce
  • 1 tablespoon fresh basil leaves; coarsely chopped
  • 1 tablespoon fresh coriander leaves; coarsely chopped
  • 1 tablespoon flat leaf parsley; coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil
  • In a large bowl combine all ingredients thoroughly. Stir well and refrigerate for minimum 6 hours (preferably overnight). Alternatively place all the ingredients except the tomatoes in a liquidiser and puree. Then place in a bowl, add the tomatoes, stir and refrigerate as above.
    Yield: 2-4 servings

    From: Dairy Diary 1996
    Posted By: "Helen Watson"
    Post Date: 26 Jul 1998

    *BACK TO SALSA*







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