Salsa Recipes

Salsa Campechana

  
1 Cup parsley -- 
chopped very fine
6 Cloves garlic -- 
broiled and chopped
1/2 Teaspoon pepper
2 Tablespoons vinegar
1 Large onion -- 
chopped fine
1/2 Cup olive oil
1 Tablespoon butter
1 sweet pepper -- 
seed & chop very fine

Allow parsley to stand 
in one-fourth cup of 
water for 2 hours, 
or until very soft and drain. 
Add garlic, pepper and vinegar.
Fry onion in hot olive oil 
until transparent.
Add parsely and simmer 
for ten minutes.
Add butter remove 
from fire when melted
and add sweet pepper.