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Ingredients
- 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
Details
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.
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