This traditional recipe makes a delightful garnish for empanadas or any other beef dishes.
Ingredients
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ medium white onion
3 yellow pear tomatoes, peeled, seeded and chopped
1 scallion (green part only)
6 teaspoons of chopped parsley
4 ounces of white wine vinegar or lemon juice
8 ounces of extra virgin olive oil
salt and pepper
Directions
Dice the peppers, onion and scallion, then blanche briefly in boiling salty water and put aside in ice water to set the colors. In a bowl, add the salt, pepper and vinegar, and mix these with the blanched ingredients. Add the olive oil, and finally the chopped tomatoes. Let the mixture steep, covered, in the refrigerator for at least an hour before serving.
