BREAD DIPPIN' CILANTRO SALSA

1 large bunch cilantro

2 green onions cut into 2 inch pieces

1 tablespoon malt vinegar or red wine vinegar

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1 teaspoon hot pepper sauce

1/8 teaspoon salt

1 loaf French or Italian bread, warmed

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 2 tablespoons water.  Cover and refrigerate salsa up to 2 days if not serving right away.  Serve with sliced bread.