Salsa Lucia

A summery salsa perfectly paired with Salt Crust Chicken, this mix would also work with warmed pita, a pork dish, or perhaps even a baked brie! It isn’t a “chips” type of salsa, it’s really more of a tapenade.  However you use it, you will love it and it looks beautiful, too.

Ingredients

  • Oils/Spices: 2 fresh thyme leaves, 1 tsp crushed red pepper flakes, dash coarse salt, dash freshly ground black pepper, 1 cup EVOO
  • Produce: 1⁄2 cup pitted Kalamata olives, 1 tbsp rinsed and dried capers, 1 garlic clove,  1 yellow bell pepper, 1 green bell pepper, 1 small red onion, 1 orange
  • Whisk, zester/grater, optional food processor

Instructions

  • Mince the olives, capers, garlic, thyme peppers and onion – a food processor makes this super quick and easy.
  • Grate about 1⁄2 tsp of orange zest.
  • Combine everything except the oil in medium bowl.
  • Whisk in olive oil in a slow, steady stream.
  • Chill until ready to use.

Original recipe found on: It’s All Delicious

One thought on “Salsa Lucia

  1. Pingback: Salt Crust Chicken | neighbor dinners

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