Roasted red pepper and olive salsa
Instructions:
- Tangy olives balance sweet onions and peppers
in this salsa. Its tartness is good on different sorts
of white fish, such as tilapia.
- 1/ 2 cup red or white pearl onions, blanched and peeled
- 1 tablespoon unsalted butter
- 1 jarred roasted red pepper, finely chopped
- 1/2 cup pitted kalamata olives, thinly sliced
- 1/2 cup pitted green Cerignola olives, thinly sliced lengthwise
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh flatleaf parsley
- 3 dried red chiles, crumbled
- 1/4 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat.
- Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl.
- Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.