 |
Prep Time: 4 Minutes Cook Time: 1 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
A nice accompaniment or dip. Best if aged a few days. Can also be used as a base for aspic (see Low Calorie Jellied Salad) Ingredients:
1 tomato |
1 medium bell pepper |
1/2 cup celery |
1/2 cup cucumber |
1 medium onion |
2 tablespoons vinegar |
2 tablespoons salt |
1 dash oregano |
1 dash ground black pepper |
1 dash chili flakes |
1 teaspoon worcestershire sauce |
Directions:
1. Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt. Soak overnight if possible. If you prefer a less pungent flavour, microwave the onions for 1-2 minutes.
2. Finely dice the tomato, celery and cucumber.
3. Roast the bell pepper until skin is slightly charred. Discard the skin, then chop pepper roughly. Add to tomato, celery, cucumber and onions.
4. Add the rest of the salt, pepper, oregano, chilli flakes and Worcestershire sauce to the vegetables. If you prefer a less chunky salsa.
|
|