Italian salsa with fresh and sun-dried tomatoes - bon app
3 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper |
| 12 | larges | Basil leaves |
| 1 | large | Garlic clove |
| 1 | Jalapeno chili, halved and seeded | |
| 4 | Oil-packed sun-dried tomatoes | |
| ¼ | large | Red onion |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Balsamic vinegar* OR |
| 2 | tablespoons | Red wine vinegar and pinch of sugar |
| 1 | tablespoon | Red wine vinegar |
| ½ | tablespoon | Salt |
| 2 | larges | Tomatoes, halved, seeded and cut into 1/2-inch dice |
| 10 | Kalamata olives, * pitted | |
| Fresh basil leaves | ||
Directions
Preheat broiler. Cut bell pepper lengthwise into 4 pieces, discarding core and seeds. Arrange in single layer on foil-lined baking sheet, skin side up. Broil 6 inches from heat source until skin is blackened. Remove from oven and wrap tightly in foil. Let stand at least 10 minutes. Remove skin; cut pepper into ½-inch dice.
Steel Knife: Place 12 basil leaves in dry work bowl. With machine running, drop garlic and chili through feed tube and process until minced. Add sundried tomatoes and onion and coarsely chop using several on/off turns. Add olive oil, both vinegars and salt and process until combined, about 5 seconds. Transfer contents of work bowl to large mixing bowl. Add bell pepper, tomatoes and olives and toss gently. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with basil.
*Available at specialty foods stores, Italian markets and some supermarkets.
Bon Appetit/August/89 Scanned & fixed by Di and Gary