2/3 cup (packed coarsely chopped fresh Italianparsley leaves
1/2 cup diced celery with leafy tops
3/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, mincedFinely chop anchovies in processor. Add parsley and celery and blend until coarsely chopped. Add oil and vinegar and process until well blended, about 30 seconds. Season to taste with salt and pepper. Mix garlic into salsa. Makes about 1 cup.1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun-dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. Makes 1 1/2 cups. Server with tuna, burgers, or grilled steaks.3 tablespoons olive oil
Heat oil in heavy large skillet over medium-high heat. Add red peppers and saute 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes. Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving). Makes about 2 cups.2 large tomatoes (about 12 ounces), seeded and chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet onion (such as Vadalia or Maui)
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce (nam pla)
Combine all ingredients in medium bowl. Season to taste with salt and pepper. Toss to blend. Makes about 1 1/2 cups. Serve with grilled chicken breats.