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Category: Our little ribbed
Portion : 3 cups
Preparation time : 20 minutes
1/2 each, yellow, orange and red bell peppers
60 ml (1/4 cup) Kalamata olives, pitted
60 ml (1/4 cup) sun dried tomatoes in oil
1 small zucchini
1 small red onion
15 ml (1 tablespoon) fresh thyme
15 ml (1 tablespoon) fresh rosemary
250 ml (1 cup) extra virgin olive oil
Fresh ground black pepper
— Remove all pulp from the peppers, keeping only the colored flesh.
— Using a knife (do not use food processor), finely dice all ingredients. Add olive oil and season to taste. Keep refrigerated.
FINALE — Remove the salsa from the refrigerator 20 minutes before serving to allow the olive oil to regain its original texture.
TRICK — Excellent with fish, grilled meats, keftedes – page 57, on warm goat cheese croutons or mozzarina cheese thinly sliced.
NOTE — The salsa will be well preserved by covering it with olive oil.