Light, fresh, and versatile, this salsa is amazing on fish, steak, or even tofu. You can make in advance and use it throughout the week to liven up even the simplest meals.
2 cups cilantro, loosly packed, washed, dried
1/2 jalapeno, seeds removed, minced
1 clove garlic, minced
2 tbsp sesame seeds, toasted
2 tbsp chives, sliced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp salt
1/4 cup grapeseed oil
Prep Time: 10 minutes Cook Time: 0 minutes Yield: 1 cup
Finely chop the cilantro and add to a medium sized bowl. Combine all ingredients, except for the vinegar, and mix until combined. Add the vinegar and stir to incorporate.
Store in an airtight container for up to one week.
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