BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

GAZPACHO SALSA

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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