Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Red Pepper; Roasted Seeded, Peeled And Diced |
| 2 teaspoons | Garlic; Minced |
| ½ teaspoon | Cumin Seed; Toasted |
| ¼ cup | Cilantro; Minced |
| ¼ cup | Parsley; Minced |
| ¼ cup | Fresh Mint; Chopped |
| ¼ cup | Kalamata Olives; Chopped |
| 2 tablespoons | Capers; Drained And Chopped |
| 3 tablespoons | Extra Virgin Olive Oil |
| \N drop | Lemon Juice; To Taste |
| \N \N | Salt And Pepper; To Taste |
Stir all ingredients together and store refrigerated for up to two weeks.
Yield: 1 cup
Recipe by: Cooking Right CR9640 Posted to MC-Recipe Digest by Sue <suechef@...> on May 01, 1998