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 (like bell) pepper.
serve with cooked fish or cold meats.
Yield 6 servings.
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