Sicilian salsa
2 cups
Ingredients
| Quantity | 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 | ||
Directions
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