Ingredients
- 2 tomatoes
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ scallion, finely chopped
- ½ fennel bulb, finely chopped
- 1 tbsp nasturtium leaves or petals, chopped
- 1 tbsp parsley, roughly chopped
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
Directions
- In a small saucepan, boil tomatoes in 4 cups water for 30 seconds; remove with spoon and plunge into bowl of ice-cold water, 1 minute. Peel tomato skins, cut into quarters, and scoop out seeds. Dice tomatoes. Combine tomatoes and remaining ingredients in a bowl. Use as a chip or veggie dip.
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