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Print this Recipe    Campechana

Salsa Campechana (Campeche-Style Sauce)

1 cup parsley, chopped very fine
6 cloves garlic, broiled and chopped fine
1/2 tsp pepper
2 Tbs vinegar
1 large onion, chopped fine
1/2 cup olive oil
1 Tbs butter
1 sweet pepper, seeded and chopped very fine.

Allow parsley to stand in one-fourth cup of water for 2 hours, or
until very soft; drain. Add garlic, pepper and vinegar. Fry onion
in hot olive oil until transparent. Add parsely and simmer for
ten minutes. Add butter remove from fire when melted and add sweet
pepper. serve with cooked fish or cold meats. Yield 6 servings.

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