Garden Gazpacho Dip (Salsa Style) |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
I found this recipe on the back of a generic cracker box many years ago. I have since served it as a salsa with rave reviews. People will think it's a basic salsa until they taste it. Excellent when prepared with veggies fresh from the garden. I recommend using a hand-style food chopper or knife, NOT a food processor as the original recipe states. Also be sure to use Roma (plum) tomatoes as they are more meaty. It makes a large bowl and serves many, so serving size listed is guestimated. Cook time is chill time. Ingredients:
8 medium firm roma tomatoes |
2 medium cucumbers |
1 medium green pepper |
2 bunches green onions |
2 garlic cloves |
2 tablespoons olive oil |
1/4 cup balsamic vinegar |
8 drops red pepper sauce (more to taste) |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
Directions:
1. Finely chop tomatoes, cucumbers (do not peel), and green pepper with food chopper, or small dice with a knife. Place into a 2-quart bowl. Slice and add green onions. Mince and add garlic. Stir veggies well to incorporate.
2. Add olive oil, vinegar, hot sauce, salt, and pepper. Stir well. Cover and refrigerate at least 3 hours before serving, best if chilled overnight. May stir occasionally if desired, but not necessary.
3. It may be necessary to remove some water build-up on top before serving, to prevent it from being too soupy. Mix well and serve with bite sized tortilla chips. Will keep for several days in the fridge (if it lasts that long).
|
|