Ingredients
1 large piece baguette or sourdough bread
2 cups finely chopped tomatoes
1 small green pepper (about a cup)
½ sweet onion (such as Vidalia), roughly chopped
2 small cloves garlic, peeled
1 small jalapeno pepper, roughly chopped
1 small lemon (juice)
¼ cup red wine vinegar
2 tbsp olive oil
Salt and pepper to taste
Directions
1
Place bread in a bowl and soak in ice water until soft then remove from water, place in food processor or blender and combine with remaining ingredients and blend until a coarse liquid consistency is reached, seasoning to taste with the salt and pepper. Serve chilled and drizzle with more olive oil before serving.
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Featured Recipes
- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
Recent Recipes
Ingredients
1 large piece baguette or sourdough bread
2 cups finely chopped tomatoes
1 small green pepper (about a cup)
½ sweet onion (such as Vidalia), roughly chopped
2 small cloves garlic, peeled
1 small jalapeno pepper, roughly chopped
1 small lemon (juice)
¼ cup red wine vinegar
2 tbsp olive oil
Salt and pepper to taste
Directions
1
Place bread in a bowl and soak in ice water until soft then remove from water, place in food processor or blender and combine with remaining ingredients and blend until a coarse liquid consistency is reached, seasoning to taste with the salt and pepper. Serve chilled and drizzle with more olive oil before serving.