MEDITERRANEAN VEGETABLE SALSA

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MEDITERRANEAN VEGETABLE SALSA

 

1 lg. red bell pepper, washed

12 lg. basil leaves, washed, dried or 1 1/2 tbsp. dried

1 lg. garlic clove, peeled, ends removed, minced

1 jalapeno chili, or other hot chili, washed, veins and seeds removed, finely

minced

4 oil packed sun dried tomatoes, drained and chopped

1/2 sm. red onion, peeled, ends removed, chopped

1/4 c. olive oil

1 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

Salt to taste

Pepper to taste

2 lg. tomatoes, washed, seeded, diced (I used 4 large Roma tomatoes)

3 tbsp. chopped Kalamata olives

 

 

 

 

 

Place oven rack 5 to 6 inches from broiler element. preheat broiler. Line

broiler pan or baking sheet with foil. Place red pepper on top. Roast on all

sides until entire pepper is charred, about 15 to 20 minutes. Remove from oven

and wrap the charred pepper in the aluminum foil used to line pan. Allow to rest

5 minutes. Remove foil; when cool enough to touch, remove core and seeds. Cut

into a medium dice.

 

Using a food processor fitted with the metal blade, process basil leaves and

garlic until finely chopped. Add jalapeno or other chili, sun dried tomatoes and

red onion; process 10 seconds. Add olive oil, balsamic vinegar, red wine

vinegar, salt and pepper; 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.

 

Source: Cooks.com

Formatted by Chupa Babi: 03.21.08

 

Cook's note: Use caution when working with fresh chilies. Wash work surface and

hands thoroughly upon completion. Do not touch your eyes.

 

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