Salsa LucÃa
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 teaspoon crushed red pepper flakes
- coarse salt and freshly ground black pepper
- 1 cup extra virgin olive oil
- 1/2 teaspoon grated orange zest
- 1 garlic clove, minced
- Carbohydrate 7 g(2%)
- Fat 56 g(86%)
- Fiber 3 g(11%)
- Protein 1 g(2%)
- Saturated Fat 8 g(39%)
- Sodium 165 mg(7%)
- Calories 524
Preparation Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days. From Seven Fires: Grilling the Argentine Way by Francis Mallmann. Copyright © 2009 by Francis Mallmann; photography © 2009 by Santiago Solo Monllor. Published by Artisan, a division of Workman Publishing Company.
Preparation Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days. From Seven Fires: Grilling the Argentine Way by Francis Mallmann. Copyright © 2009 by Francis Mallmann; photography © 2009 by Santiago Solo Monllor. Published by Artisan, a division of Workman Publishing Company.
