Summer Salsa del Sol
This recipe is full of summer fun-loving ingredients like tomatoes, olives and capers. It's a great accompaniment to grilled halibut steaks, pork chops, sliced eggplant, sourdough bread or tortilla chips. Makes about 3 cups.
|1/4 cup||green onion, chopped|
|2 Tbsp.||Napoleon Extra Virgin Olive Oil|
|2 cups||seeded tomatoes, chopped|
|1/3 cup||Napoleon Green Olives, chopped|
|1/4 cup||Napoleon Hot Pepper Olives, remove red peppers & save for garnish; finely chop olives|
|3 Tbsp.||fresh basil, chopped|
|1 Tbsp.||Napoleon Capers, drained|
|2 tsp.||Napoleon Balsamic Vinegar|
|1 tsp.||Napoleon Anchovy Paste|
Combine all ingredients in a large bowl. Season salsa to taste with salt and pepper.
Salsa may be prepared one day ahead. Cover tightly and refrigerate. Bring salsa to room temperature before serving.
Variation: For spicier flavor and more heat, increase pepper olives to 1/3 cup.
© 2002 The Napoleon Co.