½lg/115g red bell peppergreen bell pepper or other sweet pepper
2lb/900g ripe tomatoes
1med/90g sweet onion, red onion or shallot
1clovegarlic, medium sized
1teasChipotle in Adobo (more if desired to taste)for mild heat, use only the Adobo sauce
¼c/8g loosely packed basil leaves
1tbsp/3g fresh oregano
2tbsp/30ml red wine vinegar
2tbsp/30ml lemon juice
¼c/60ml olive oil
½tsp/3g salt
½tsp/1g ground pepper
To garnishoptional:
Flaky salt
Pungent olive oil
Finely sliced basil
Sliced cherry tomatoes
Toasted pinenuts
Coarse ground pepper
Instructions
Peel cucumber and remove the seeds. Remove stem and seeds from bell pepper. Dice cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano. Process on medium speed for 1-2 minutes until a coarse paste forms.
Add diced tomatoes, vinegar, and lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
Running the processor or blender on medium to low, add olive oil. Process for an additional minute to emulsify the oil.
Cover and refrigerate for at least 1 hour to let flavors blend.
Serve cold in small bowls, glass or appetizer “shooters” in small glasses. Garnish as desired with a drizzle of olive oil and any of the other options. Try a flavored olive oil.
Keep in an air tight, covered container in the fridge for up to 4 days.