Cilantro Salsa

1 large bunch cilantro (4 oz), tough stems trimmed
2 green onions, cut into 2-inch pieces
1 Tbsp malt vinegar or red wine vinegar
1 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp hot pepper sauce
1/8 tsp salt
2 Tbsp water
1 loaf French bread, sliced in small rounds and baked until crisp, or tortilla chips

Rinse cilantro; drain but do not spin dry. In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl. Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and water. Cover and refrigerate salsa up to 2 days if not serving right away. Serve salsa with bread. 5 calories and 1 g fat per teaspoon.