Mediterranean salsa


Ingredients

1 lg red bell pepper
12 lg basil leaves
1 lg clove garlic
1 jalapeno, seeded & finely minced
4 oil-packed sun-dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red-wine vinegar
salt and pepper to taste
2 lg tomatoes, seeded and diced
3 tbsp drained & chopped kalamata olives

How to prepare

Place oven rack 5-6″ from broiler element. Preheat broiler. Line broiler pan with foil and place pepper on top. Roast on each side until charred. Remove from oven and pull up foil to encase pepper. Allow to rest 5 minutes. Remove foil and when cool enough to touch, remove core and seeds. Cut into medium dice. Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped. Add jalapeno, tomatoes and red onion and process 10 seconds. Add olive oil, vinegars, salt and pepper and process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used immediately or covered and refrigerated up to 24 hours. Makes about 2 cups. Compliments pasta, grill chicken or fish, grilled bread and baked potatoes. If desired, you can stir in a tbsp of capers when adding the olives.

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