Gazpacho Salsa

Original recipe from Nordstrom Friends and Family Cookbook.

This is the topping on my favorite dish at the Nordstrom Cafe.  It is a very refreshing salsa that pairs very nicely with salmon.  Feel free to serve with tortilla chips as well. 

Ingredients:

8 plum tomatoes, cored, seeded, diced and strained

1 small cucumber, peeled, seeded, and diced

3 green onions, finely chopped

1/2 cup diced red onion

1 yellow pepper, seeded, deribbed, and diced

3 tablespoons red wine vinegar (I only had white balsamic, I liked the taste better)

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/2 cup ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

Salt & Pepper

Combine all ingredients.  Make sure you chop up the pieces fairly small.  Salt and pepper to taste.

Refrigerate until ready to serve.  You may want to refrigerate for at least an hour to get the best flavor out of the salsa.

Chimichurri

Recipe adapted from On The Grill

This is a sauce/marinade originally from Argentina.  I added it on top of barbecue pork and it was excellent!

Ingredients:

1 cup fresh parsley

1 cup fresh cilantro

4 cloves garlic

4 tablespoons butter

3 tablespoons white balsamic vinegar

1/2 cup olive oil

1/2 red pepper - roasted, peeled seeded and diced

1 tablespoon red peppers flakes

Salt & Pepper

First start with roasting your red pepper.  I placed mine, skin down, on the barbecue for around 10 minutes.

In a food processor ( I used a blender, which worked fine) combine the parsley, cilantro, butter and garlic.  Pulse several times to combine the ingredients.  Scrape the sides of the bowl, add salt and pepper.  Add the vinegar and again pulse to mix in.  Keep your ingredient running and slowly add in the olive oil until emulsified.  Pour into a small serving bowl and mix in your red pepper flakes and roasted red peppers.

Refrigerate for at least 1 hour.

*karisa*