Prep 15 mins
Cook 0 mins
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
- 1⁄4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 small yellow onion, diced peeled
- 4 large ripe tomatoes, diced cored
- 1 green bell pepper, diced, seeded, cored
- 1 fresh serrano chili, chopped seeded
- Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
- Add onion, tomatoes, and green bell pepper to the bowl.
- Toss vegetables with the dressing until evenly coated.
- Add chile to the bowl and stir. Season to taste with salt.
- Set aside for 30 minutes before serving.
5 bright stars for Katie! This is a great recipe. Instead of bell peppers and a serrano chili I used a poblano pepper (better known as GW's peppers) and added a couple tablespoons of cilantro. Served with Mysteryshopper's Empanadas and it was perfect! Thanks for sharing.
I made this without the chili.. we don't handle "hot" very well, but for the rest it was a lovely salad. Green peppers are my least favourite of the green, orange, yellow, red choice, I did use them but next time would use red or yellow for a very slightly sweeter taste. Next time I might even be brave enough to add some chili, until then please see my rating system, a great 4 stars! Thanks :)
I liked this a lot. We served it with grilled flank steak...yum. I did make a few modifications to personal taste. I added the red wine vinegar and then a lot more white wine vinegar (I like vinegar), used red instead of green bell pepper (but next time will use yellow or orange pepper just for color). I also wanted a little more heat so added the serrano and then a jalepeno we had on hand. Thanks katie for a great recipe.