- 3/4 cups finely cut contemporary bas
- 2 little tomatoes, finely sliced
- 2 1/3 cups fine dry bread particles
- 3 cloves garlic, minced
- 1 jalapeno spice up, seeded and finely trimmed
- 1 teaspoon sea sodium
- 1/2 cup olive oil
In a medium sized bowl, mix together the tulsi, tomatoes, bread particles, garlic, jalapeno, sea sodium and olive oil. Cover, and chill overnight. Serve with your preferred dippers!