Roasted Red Pepper and Olive Salsa
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.
Recipe information
Yield
makes about 2 cups
Ingredients
1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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