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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Lynn Johnson
Servings: 6
1 Cup parsley, chopped very fine
6 Cloves garlic, broiled and chopped
½ Teaspoon pepper
2 Tablespoons vinegar
1 Large onion, chopped fine
½ Cup olive oil
1 Tablespoon butter
1 sweet pepper, seed and chop very fine
Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and 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.