1 large red bell pepper
4-5 fresh jalapeño peppers, red or green, stemmed and seeded
4 cloves garlic
1 large stalk celery
1 1/2 cups firmly packed fresh cilantro, including tender stems
3/4 cup firmly packed fresh basil
3/4 cup firmly packed fresh dill, including tender stems
1/4 cup red-wine vinegar
1 tablespoon ground coriander
1 teaspoon salt
Coarsely chop bell pepper, jalapeños and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl. Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture. Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.
Notes from Chris: Let sit in fridge for one day for best flavors. According to Eating Well this was a condiment on all the tables during the Sochi Olympics. I didn’t have any fresh basil when made it so I left that out this time around… still was absolutely wonderful. We have eaten it on sautéed fish, tomato pie, in quesadillas and on scrambled eggs. Yum!
6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.