Monday, December 04, 2006

Sicilian Salsa

2 Tomatoes, peeled
-seeded, cut in 1/2" dice
1/2 Yellow bell pepper
-diced (1/2 cup)
1/2 bn Flat-leaf parsley
-chopped (1/4 cup)
2 tb (to 3 tbs) basil, chopped
6 Pitted black olives, halved
3 tb Capers, drained
1 tb Olive oil
1 tb Lemon or lime juice
2 tb Balsamic vinegar
1/4 ts Hot red pepper flakes
Salt and pepper
This salsa makes a great accompaniment to grilled seafood and roast chicken. You could also eat it on crostini toasts or scooped up with wedges of pita bread.


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