Sochi Winter Olympics: Sochi Salsa (Adjika)
By á-34404
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eatingwell.com
February 12, 2014
Ingredients
- 1 1 1 tablespoon ground coriander 1 teaspoon salt
Details
Servings 2
Adapted from keyingredient.com
Preparation
Step 1
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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