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This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 small yellow onion, diced and peeled
- 4 large ripe tomatoes, diced and cored
- 1 green bell pepper, diced, seeded and cored
- 1 fresh serrano chili, chopped and seeded
Pour the olive oil and red wine vinegar into a large mixing bowl and whisk together. Add the onion, tomatoes and green bell pepper to the bowl. Toss the vegetables with the dressing until evenly coated. Add the chili to the bowl and stir. Season to taste with salt. Set aside for 30 minutes before serving.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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