Ingredients
1/2 cup cilantro leaves chopped
1 Tablespoon minced pickled jalapeño
3 Tablespoon olive oil
1 teaspoon water
1 tsp.red-wine vinegar
1/8 tsp salt
Preparation
Combine all ingredients in a small bowl. Salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
