Sicilian salsa

Yield: 2 cups

Measure Ingredient
2 Tomatoes, peeled seeded, cut in 1/2" dice
½ Yellow bell pepper diced (1/2 cup)
½ bunch Flat-leaf parsley chopped (1/4 cup)
2 tablespoons (to 3 tbs) basil, chopped
6 Pitted black olives, halved
3 tablespoons Capers, drained
1 tablespoon Olive oil
1 tablespoon Lemon or lime juice
2 tablespoons Balsamic vinegar
¼ teaspoon 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.

Combine all the ingredients in a large bowl and gently toss to mix.

Correct the seasoning, adding lemon juice and vinegar to taste.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 179 Submitted By DIANE LAZARUS On 10-25-95

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