BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

GAZPACHO SALSA

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Ingredients:

  • ¼ cup peeled, seeded, minced tomato

  • ¼ cup peeled, seeded, minced cucumber
  • ¼ cup seeded, minced red pepper
  • ¼ cup seeded, minced green pepper
  • 2 ½  teaspoon seeded, minced jalapeno
  • ¼ cup minced red onion
  • 2 ½  teaspoon minced shallot
  • 2 ½  teaspoon finely minced parsley
  • 2 ½  teaspoon finely minced tarragon
  • ¾  teaspoon celery salt
  • 3 tablespoons EVOO
  • 3 tablespoons sherry vinegar

Method:

Combine ingredients and hold in refrigerator until needed, or up to 24 hours.






TO RECIPES

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