Sochi Salsa (Adjika)

By bweber

Ingredients

• 1 large red bell pepper
• 4-5 fresh jalapeño peppers, red or green, stemmed and seeded
• 4 cloves garlic
• 1 large stalk celery
• 1 1/2 cups firmly packed fresh cilantro, including tender stems
• 3/4 cup firmly packed fresh basil
• 3/4 cup firmly packed fresh dill, including tender stems
• 1/4 cup red-wine vinegar
• 1 tablespoon ground coriander
• 1 teaspoon salt

Preparation

Step 1

Coarsely chop bell pepper, jalapeños and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl.

Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture.

Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.