Remove stems and roughly chop:
- 1 bunch cilantro (65g)
- 1 bunch parsley (65g)
In a food processor, pulse together:
- 1 large clove garlic
- 1.5 tablespoons lemon juice
- 1.5 teaspoons salt
- 2-3 jalapeno’s, seeds removed
- 6 Roma or 4 whole tomatoes (or sub 1/2 of a 28oz can whole peeled tomatoes, drained)
- Drizzle or olive oil (optional)
Remove the stems from the parsley and cilantro; roughly chop; add to a food processor; pulse until roughly chopped. Add the rest of the ingredients and pulse until combined. For Stephanie's special quesadilla:
Fill tortillas with Rice, pinto beans, spinach, mozzarella, tomato, cucumber, red onion. Drizzle with the salsa.Stephanie's Green Salsa
Ingredients
Instructions
Notes
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