2 pounds tomatoes
1 lg cucumber
1 med red onion
1 lg roasted red bell pepper (available in jars, use approximately 1/2 cup or roast your own)
1 chipotle pepper
1/2 c cilantro, chopped
1/8 c red wine vinegar or to taste
1/4 c olive oil
s & p
Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks. Transfer to food processor, add chipotle pepper and puree. Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl. Add chopped cilantro, vinegar and olive oil. Season with s & p. Refrigerate. Recipe can be prepared two days ahead. Serve well-chilled. Drizzle with olive oil and garnish with chopped cilantro.
Makes 6-8 servings.
1 lg cucumber
1 med red onion
1 lg roasted red bell pepper (available in jars, use approximately 1/2 cup or roast your own)
1 chipotle pepper
1/2 c cilantro, chopped
1/8 c red wine vinegar or to taste
1/4 c olive oil
s & p
Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks. Transfer to food processor, add chipotle pepper and puree. Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl. Add chopped cilantro, vinegar and olive oil. Season with s & p. Refrigerate. Recipe can be prepared two days ahead. Serve well-chilled. Drizzle with olive oil and garnish with chopped cilantro.
Makes 6-8 servings.
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