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Categories:
sweet yellow pepper peppers peppers pepper scotch tomatoes garlic basil parsley cilantro onion extra-virgin olive oil lemons salt
Viewed: 47 - Published at: 2 years agoIngredients
- 1 medium sweet yellow pepper
- 2 large poblano peppers (dark green)
- 2 large cubanito peppers (light green)
- 1 jalapeno pepper
- 1 scotch bonnet pepper
- 3 perfectly ripe tomatoes
- 1/2 head garlic, peeled and crushed
- 2 Tbsp. fine chopped basil
- 2 Tbsp. fine chopped parsley
- 2 Tbsp. fine chopped cilantro
- 1 medium onion, chopped
- 1/4 to 1/2 c. extra virgin olive oil
- 2 lemons
- salt and pepper to taste
Method
- Medium chop, yellow, poblano and cubanita peppers; de-seed and fine grate jalapeno and scotch bonnet pepper (if very hot salsa is desired, do not de-seed). Peel, de-seed and fine chop tomatoes. In large bowl mix pepper, tomatoes, garlic, herbs and juice of 1 lemon. Add salt and pepper; refrigerate 1/2 hour. Toss again and add oil and lemon juice. Salt and pepper to taste.
