Recipe - Salsa Campechana (Campeche-Style Sauce)

1 cup Parsley; chopped very fine
6 Cloves garlic; broiled and
chopped
One half teaspoon Pepper
2 tablespoon Vinegar
1 lg Onion; chopped fine
One half cup Olive oil
1 tablespoon Butter
1 Sweet pepper; seed & chop
very fine

Allow parsley to stand in onefourth 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. serve with cooked fish
or cold meats. Yield 6 servings. From: rec.food.cooking
lynn@engineering.ucsb.edu (Lynn Johnson)
CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.