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Salsa campechana (campeche-style sauce)

Yield: 4 Servings

Ingredients:

• 1 c parsley -- chopped very : fine
• 6 Cloves garlic -- broiled and : chopped
• 1/2 ts pepper
• 2 TB vinegar
• 1 lg onion -- chopped fine
• 1/2 c olive oil
• 1 TB butter
• 1 sweet pepper -- seed & chop

Instructions:

: very fin 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. serve with cooked fish or cold meats. Yield 6 servings. From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson) Recipe By : rec.food.cooking - Lynn Johnson

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