4 marinated red peppers, finely chopped
1 can (7 ounces) diced green chiles
2 large tomatoes, seeded and finely chopped
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
2 tablespoons minced cilantro
pinch of red pepper flakes
In a glass bowl, stir together all the ingredients. Cover bowl and refrigerate for several hours. Serve with Toasted Pita Chips for dipping. Toasted Olive Pita Chips are a little more work, but well worth the effort. Yields about 2 cups salsa and serves 6.
Toasted Pita Chips:
With kitchen shears, cut around the edge and separate pitas into
2 circles. Cut each circle into 6 wedges and toast in a 350°
oven for 6 minutes, or until pitas are crisped. Watch carefully,
as there are only a few seconds between toasted and burnt. Each
pita bread yields 12 chips.
Toasted Olive Pita Chips:
3 pitas
12 pitted black olives
2 tablespoons olive oil
With kitchen shears, cut around the edge and separate pitas into 2 circles. In a food processor, puree olives with oil and spread mixture thinly on the 12 pita halves. Cut each half into 6 wedges. Place on a cookie sheet, in one layer and bake at 350° for 6 minutes or until pitas are crisped. Watch carefully so pitas do not burn. Yields 36 chips.
Note: -2 cloves minced garlic can be added to the mixture. It is a nice addition.
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