Gazpacho salsa

Yield: 4 servings

Measure Ingredient
1 each Small green and yellow bell
Pepper, finely diced
2 Kirby cucumbers, finely
Diced
2 Vine-ripened tomatoes,
Seeded and finely diced
2 Scallions, finely sliced
Olive oil and red wine
Vinegar to taste
Salt and freshly ground
Black pepper

In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste Yield: about 3 cups

COOKING MONDAY TO FRIDAY SHOW #MF6728

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