I wanted to create a salsa that was tangy, slightly sweet and versatile. This one is part Mexican, part Mediterranean and tastes just the way I like it.
Puree to desired consistency in small food processor.
1 c Tomatoes, fresh
1/2 c Red peppers, roasted
Add remaining ingredients to taste. Process a few seconds to mix.
1 T Extra virgin olive oil
1 t Balsamic vinegar
1/4 t Onion Powder
1/4 t Garlic Powder
1/4 t Kosher salt
Pepper, fresh ground (dash)
1 t Brown sugar
A couple serving suggestions: With multi grain chips or tortilla chips with a hint of lime. Sauce on grilled chicken.
Helpful hints: Garden fresh tomatoes are best. I like to mix Sungold cherry (see photo) with any red tomatoes. Chop large tomatoes into big chunks before processing. Red peppers can be roasted on your outdoor grill and peeled or purchased in a jar.Signature Recipe from Luanna Diller, RD