 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
This lively salsa is typically served with Argentine asadobeef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak. Ingredients:
1 large tomato |
1/2 cup finely chopped sweet onion |
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup) |
1 scallion, chopped |
1 teaspoon minced fresh oregano |
1/4 teaspoon minced garlic |
2 tablespoons olive or safflower oil |
1 tablespoon distilled white vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
2. Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
|
|