- 3 pounds ripe tomatoes, peeled, seeded and chopped (about 6 cups)
- 1 cup chopped red onion
- 1 large red sweet pepper, seed and chopped
- 1 tablespoon chopped garlic
- 2 teaspoons chopped, seeded jalapeno, or to taste
- 6 tablespoons fresh herb (either coriander, dill, chervil, parsley or basil work); coarsely chop
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lime or lemon juice
- salt and freshly ground black pepper to taste
- 1 1/2 cups peeled seeded and cubed cucumbers
- Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in a colander. Cool under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. (If tomatoes are not flavorful, use either plum tomatoes or good quality canned tomatoes. Italian canned tomatoes are usually flavorful.
- Combine all ingredients except 2 tablespoons of the herb in the bowl of a food processor. Pulse to a coarse texture. Transfer to a bowl and taste. Sprinkle remaining coriander over each serving. Serve with crusty bread.
- Shredded crabmeat (added either as part of the puree or stirred in before serving)
- Cooked shrimp, added before serving
- Blanched almonds, added before pureeing
- Cubes of avocado, added before serving.
- A fresh mint garnish
- 2 tablespoons of sherry, added before serving.
- For a slight smoky flavor, char the sweet red pepper over a gas flame. Remove blackened skin and add before pureeing.
Recipe Source: npr.org (and made in Tahoe Forest Cooking Club's Anti Inflammatory Food Class)