© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: GOURMET Magazine, Jan 2005, p. 104
This lively salsa is typically served with Argentine asado — beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.
1 large tomato (½ pound)
½ cup finely chopped sweet onion
¼ cup red bell pepper, cut into ¼-inch dice (¼ cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
¼ teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
¼ teaspoon salt
¼ teaspoon black pepper
Cut an X in bottom of tomato with a sharp paring knife and blanche tomato in a 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin with paring knife and discard.
Stir tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.