Salsa Piquante

Name: Salsa Piquante
Yield: 2 cups
Ingredients: 1 cup yellow cherry tomatoes, halved; ½ teaspoon sugar; Freshly ground black pepper, to taste; 2 tablespoons minced scallions (green onions); 2 tablespoons fresh lemon juice; ½ cup diced yellow bell pepper; ½ cup finely diced tart green apple; 2 teaspoons finely chopped fresh rosemary leaves; ¼ teaspoon salt; 1 tablespoon extra virgin olive oil; 1 tablespoon capers, drained and minced

Preparation info

2
cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The combination of these flavors is really wonderful. Don’t save the salsa only for bluefish—it will enliven any whitefish or chicken, or would be terrific on fajitas or a grilled veal chop. This is a winner!

Ingredients

1 cup yellow cherry tomatoes, halved
½ cup diced yellow bell pepper
½

Condiment
Gluten-free
Vegan

Method

Stir all the ingredients together in a bowl, crushing the tomatoes lightly with the back of a spoon. Cover, and refrigerate at least 1 hour.