(Recipe provided by listener Claudia Garber)
Ingredients
- 1 yellow bell pepper
- Handful of basil (6 to 7 leaves)
- 1/2 jalapeno, seeded
- 1 cucumber, peeled & cut into chunks
- 1 white sweet onion cut into quarters
- 2 cloves of garlic
- 1 cup of water
- 2 tbsp extra virgin oil
- 2 tbsp white vinegar
- 4-5 ripe tomatoes, cut in halves
- Sea salt & pepper to taste
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Directions
- Combine all ingredients except tomatoes in a blender and blend on the “chop” setting.
- Add tomatoes & pulse until desired consistency.
- Season with salt & pepper to taste.
- Store in refrigerator overnight.
- This can be served cold or hot.
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