Friday, May 20, 2011
Sundried Tomato Salsa
The sun dried tomatoes, fresh yellow or red tomatoes, and plump dark raisins give this salsa a rich sweet, yet tangy flavor. This salsa is easy, exceptionally delicious, and can be made with either fresh summer basil or fresh cilantro.
It Goes well with my Frozen Kiwi Mojitos or a nice glass of Spanish red wine and a basket of gluten free chips. It is low in fat and a good source of lycopene and other healthy antioxidants.
8 sun dried tomatoes , soaked about 2 hours and drained
1/4 cup organic raisins, soaked about 2 hours and drained
2 medium pretty yellow tomatoes ( or any fresh tomato), chopped , salted a little, and drained over a colander for 20 minutes ( This is important or it will be too watery)
1/2 cup fresh chopped cilantro ( or more if you love it)
3/4 cup fresh basil if you prefer it instead of the fresh cilantro
a few shakes of red pepper flakes ( optional)
1 Tablespoon olive oil
This recipe calls for soaking the sundried tomatoes and raisins for 2 hours ( you can do an hour) Once soaked and drained, this recipe is so fast and easy. Soaking is no work at all and the sun dried tomatoes and raisins become beautifully plump, tender ,and more digestible.
Soak raisins and sun dried tomatoes separately for about 2 hours ( or less if in a hurry)
Put drained sun dried tomatoes, drained raisins and fresh cilantro into a mini food processor. Pulse a few times until chopped well.
Add fresh yellow tomatoes, ( or red) lime juice and red pepper flakes and pulse to salsa consistency. Season with salt and pepper if desired. ( I didn't add salt and it was delicious without seasoning)/
I also use this sundried tomato salsa as a topping for my mini stuffed peppers appetiser
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