Mixed Pepper Appetizer with Fresh Tomato Sauce and Zucchini Caviar

Dscf0017

Course Appetizers

Ingredients in this Recipe

• 1 tablespoon chopped dill
• 1 tablespoon fresh parsley leaves
• 1 tablespoon pure olive oil for broiling the peppers
• 1/2 cup extra virgin olive oil for tomato sauce
• 1/2 medium white onion, grated on the large side of a grater
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons red wine vinegar
• 3 red Jalapeno peppers
• 4 garlic cloves
• 6 Poblano peppers
• 6 zucchini or green summer squash, peeled and thinly sliced
• Coarse salt
• Salt and freshly ground black pepper

Recipe Preparation

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