In this blog, I wanted to share a recipe for some Tornado Salsa I recently made. This recipe incorporates a variety of vegetables that give it a distinct flavor and taste including peppers and onions. It also includes olives, which contain healthy fats your body needs to function optimally. It also includes a variety of spices including garlic and tumeric, which help boost your immune system. While this recipe is quite tasty, it does take some processing and prep time, but trust me, it is well worth the wait. Give it a try if you are looking for a delicious hors d’oeuvre.
Serve with bread, crackers or chips. You can also use it to spice up some chicken breast or another entree.
Ingredients
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 3-4 fresh jalapeno peppers, dliced
- 1 celery stalk, diced
- 1 small red onion, chopped
- 1/2 cup fresh cauliflower, chopped
- 1/2 cup salt
- 2 cups water (to cover vegetables)
- 2 cloves garlic, finely chopped
- 1 Tbsp. dried oregano
- 1 tsp. basil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 tsp. parsley
- 1 tsp. tumeric
- 1-5 oz. can black olives, chopped
- 1 (5 ounce) jar pimento-stuffed green olives, chopped
- 1 cup balsamic vinegar
- 1 cup olive oil
- 1/4 cup hard white cheddar cheese, chopped in small pieces
Directions
Place the chopped peppers, jalapenos, celery, cauliflower and onion in a glass bowl. Stir in the salt and fill with the water to cover. Place plastic wrap or aluminum foil over the bowl and refrigerate overnight.
The next day, drain the salt water and rinse vegetables. In a separate bowl, mix together garlic, oregano, red pepper flakes, black pepper, olives, parsley, tumeric, and basil. Add the vinegar, olive oil, and cheese and mix well. Pour on top of the vegetable mixture and cover. Refrigerate the mixture for 2 days.
(Note: You can also add the cheese after processing time, which is what I did.)
Store in refrigerator. (Makes approximately 3 pint size jars)
Enjoy!
Barb
