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| Chef Don's Kitchen Recipe
File |
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| RECIPE NAME: |
Gazpacho Salsa |
Original Date: |
| DIRECTORY: |
Chutneys, Salsas and Relishes |
3/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
9 cups/4.5 lb wt |
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Specs |
| red bell pepper 1/8" Brunoise |
1 cup |
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| yellow bell pepper 1/8" Brunoise |
1 cup |
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| cucumber peel, seeded 1/8"
Brunoise |
1 ½ cups |
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| roma tomatoes, seeded 1/8"
Brunoise |
1 cup |
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| lime segments, diced 1/8" |
1 cup |
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| orange segments, diced 1/8" |
1 cup |
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| celery, 1/8" Brunoise |
1 cup |
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| red onion, 1/8" Brunoise |
½ cup |
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| jalapeno, seeded minced |
1 TBSP |
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| cilantro, fine chiffonade |
¼ cup |
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| olive oil |
½ cup |
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| sherry vinegar |
¼ cup |
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| lemon juice, fresh |
¼ cup |
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| salt 3:1 |
1 TBSP |
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| celery salt |
¾ tsp |
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| sugar |
1 tsp |
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Salsa:
Combine all ingredients in a stainless bowl stirring gently until all
ingredients are well mixed.
Place in a clean container. Label, date, initial and refrigerate.
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