What can I say except that 'look at how many positive reviews are here'. It is a FANTASTIC recipe. However, I 'tweaked' it a little to have been able to keep it for a week without oxidation. I replaced the tomatoes with a very dark green bell pepper and cilantro with Italian parsley. Also, I added white onion and a jalapeno (of course, you can add less if it is too spicy)...and 4-5 cloves of garlic. With so much of vitamin C (from the parsley and some from the bell pepper), the 1-week preservation in my fridge allows me to use it in my salads, on my quinoa burger and whatever strikes my fancy. Oh, and it is so green that it is almost flluorescent...just beautiful!!! Too bad there is only a 5-star max....it deserves five more!
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What can I say except that 'look at how many positive reviews are here'. It is a FANTASTIC...