Rhea's Rundown
This flavorful finger food is the perfect way to kick off any ghoulish gaiety; it’s fast, fresh, and can be made a day in advance. It has all the elements of gazpacho, but in the form of a chunky salsa. Plus, there’s room to get creative should you choose to add a “scary” twist. Smoked paprika, tomatoes, cucumber, Kalamata olives, bell peppers, red onion, and parsley make up the bulk of this salsa. Garlic, Sherry vinegar, and olive oil provide the dressing. I added fresh lime juice for good measure. The recipe notes that the secret behind this dish is the smoked paprika, but a spicy paprika can be used if you’re looking for more heat. Xochitl’s black and orange tortilla chips make the perfect addition to an already ight and festive dish if you can get your hands on them. I found them at the local Giant Food Store.
Ingredients – Makes about 5 cups
- 6 tablespoons extra-virgin olive oil (preferably Spanish)
- 2 tablespoons Sherry wine vinegar or red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 ½ teaspoons coarse kosher salt
- ¾ teaspoon freshly ground black pepper
- 3 medium tomatoes, cored, seeded, cut into ¼-inch cubes
- 1 small cucumber, peeled, seeded, cut into ¼-inch cubes (about 1 cup)
- ¾ cup coarsely chopped pitted Kalamata olives
- ½ red bell pepper, cut into ¼-inch cubes
- ½ yellow bell pepper, cut into ¼-inch cubes
- ½ cup finely chopped red onion
- 3 tablespoons chopped fresh Italian parsley
Directions
1. Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
Hough, Jill Silverman. “Gazpacho Salsa.” Epicurious. Bon Appétit. 15 Oct. 2015. Web. Aug 2008. http://bit.ly/1Rc7MQ8.
Rhea Torreon
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