Yield: 1 cup
Measure | Ingredient |
---|---|
2 tablespoons | Tomato; peel, seed, dice |
2 tablespoons | Olive oil |
1 tablespoon | Red onion; chopped |
1 tablespoon | Celery; chopped |
1 tablespoon | Carrot; chopped |
1 tablespoon | Bell pepper; chopped |
1 tablespoon | Fresh chives; snipped |
1 tablespoon | Fresh cilantro; chopped |
1 tablespoon | White wine vinegar |
WALDINE VAN GEFFEN VGHC42A
Combine all ingredients in small bowl. Season to taste with salt and pepper. Cover sauce and chill from 1 to 6 hours. Serve with barbecued meats.