The Art of Aquatic Cooking

Vietnamese Cilantro Salsa
Serves 6 to 8

by Cathy Wilkinson Barash © 2006

1 cup tomatoes, peeled, seeded and coarsely chopped
3 tomatillos, peeled and coarsely chopped
1/3 cup Vidalia or red onion, coarsely chopped
3 Tablespoons Vietnamese cilantro, finely chopped
1/2 cup cucumber, peeled, seeded and coarsely chopped
2 Tablespoons white balsamic vinegar (or white wine vinegar)
1 teaspoon brown sugar
Freshly ground salt and pepper to taste

Toss all ingredients in a non-metallic bowl. Cover and refrigerate overnight or up to 36 hours. Serve with taro chips.

More recipes by Cathy Wilkinson Barash
Chameleon Wild Rice Salad & Wasabi Vinaigrette | Cinnamon Wild Rice Pudding
Cattail Biscuits | Daylily Blueberry Pancakes | Full Bloom Dip

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