Sochi Winter Olympics: Sochi Salsa (Adjika)

Find more recipes at: eatingwell.com February 12, 2014

Sochi Winter Olympics: Sochi Salsa (Adjika)
Adapted from keyingredient.com
Sochi Winter Olympics: Sochi Salsa (Adjika)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from keyingredient.com

Ingredients

  • 1 1

    1 tablespoon ground coriander 1 teaspoon salt

Directions

Directions 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. Make Ahead Tip: Cover and refrigerate for up to 5 days. 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. Make Ahead Tip: Cover and refrigerate for up to 5 days.

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