Ingredients
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapenos
3 tablespoons olive oil
1 tablespoon water
1 teaspoon red-wine vinegar
1/8 teaspoon coarse 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.
