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Italian Salsa With Fresh And Sun-Dried Tomatoes – Bon App

Italian Salsa With Fresh and Sun-Dried Tomatoes - Bon App recipe image
This Italian dip features Red bell pepper 1 tablespoon Balsamic vinegar* OR, Basil leaves 2 tablespoon Red wine vinegar and pinch, Garlic clove -of sugar, Chili, halved and 1 tablespoon Red wine vinegar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 121.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Italian dip features Red bell pepper 1 tablespoon Balsamic vinegar* OR, Basil leaves 2 tablespoon Red wine vinegar and pinch, Garlic clove -of sugar, Chili, halved and 1 tablespoon Red wine vinegar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 lg Red bell pepper
  • 1 tablespoons Balsamic vinegar* OR
  • 12 lg Basil leaves
  • 2 tablespoons Red wine vinegar and pinch
  • 1 lg Garlic clove -of sugar
  • 1 Jalapeno Chili, halved and
  • 1 tablespoons Red wine vinegar
Directions
  1. 1
    seeded 1/2 tb Salt 4 Oil-packed sun-dried 2 lg Tomatoes, halved, seeded -tomatoes -and
  2. 2
    cut into 1/2-inch
  3. 3
    dice 1/4 lg Red onion 10 Kalamata olives, * pitted 1/4 c Olive oil Fresh basil leaves
  4. 4
    Preheat broiler.
  5. 5
    Cut bell pepper lengthwise into 4 pieces, discarding core and seeds.
  6. 6
    Arrange in single layer on foil-lined baking sheet, skin side up.
  7. 7
    Broil 6 inches from heat source until skin is blackened.
  8. 8
    Remove from oven and wrap tightly in foil.
  9. 9
    Let stand at least 10 minutes.
  10. 10
    Remove skin; cut pepper into 1/2-inch dice.
  11. 11
    Steel Knife: Place 12 basil leaves in dry work bowl.
  12. 12
    With machine running, drop garlic and chili through feed tube and process until minced.
  13. 13
    Add sundried tomatoes and onion and coarsely chop using several on/off turns.
  14. 14
    Add olive oil, both vinegars and salt and process until combined, about 5 seconds.
  15. 15
    Transfer contents of work bowl to large mixing bowl.
  16. 16
    Add bell pepper, tomatoes and olives and toss gently.
  17. 17
    (Can be prepared 6 hours ahead.
  18. 18
    Cover and refrigerate.) Garnish with basil.
  19. 19
    Available at specialty foods stores, Italian markets and some supermarkets.
  20. 20
    Bon Appetit/August/89 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 3

Amount Per Serving
Calories 121.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 19.6g7%
Dietary Fiber 6.5g26%
Sugars 3.4g
Protein 11.7g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: app, baking, balsamic, basil, bell, bon, broiling, chili, clove, dip, fresh, garlic, halved, italian, leaves, pepper, pinch, red, salsa, sugar
Read it online: https://www.chefs-mate.com/recipe/italian-salsa-with-fresh-and-sun-dried-tomatoes-bon-app/