Lemon Basil Salsa [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
With fresh basil, lemon zest and fresh tomatoes, this salsa goes nicely with fish or chicken.
yield: 2 cups
Ingredients:
1 lb. Ripe tomatoes, seeded and diced
3/4 teaspoon salt
1 1/2 tablespoons XV olive oil
1/2 teaspoon white pepper
1 teaspoon lemon zest
1 1/2 teaspoons minced garlic
1 1/2 tablespoons jalapenos, seeded and minced
3 oz. green bell pepper, fine dice
3 oz. red onion, fine dice
1 1/2 tablespoons fresh basil, minced
2 tablespoons lemon juice
Instructions:
1. Slice tomatoes in half thru the ‘equator’, and gentle squeeze the tomato and flick out the seeds. Cut into 1/2” dice, mix with salt and pour into a colander (with bowl underneath) to drain for 1/2 hour in fridge. Toss around a bit in colander to remove more liquid, then place in the bowl with other ingredients.
2. While tomatoes are draining, chop the garlic and jalapenos and zest the lemon.
3. In the extra virgin olive oil, sauté the garlic, lemon zest, jalapenos and white pepper till soft. Let sit off heat while…
4. Chop the green pepper, red onion, and basil and place in a glass or stainless steel bowl.
5. Mix in the drained tomatoes, the sautéed ingredients and the lemon juice. Allow to sit in fridge for 1 hour before serving.