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 |
| 1 tsp. | sugar |
| 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.