Ingredients Jump to Instructions ↓

  1. 2 cans (14 1/2 oz each) Hunt's® Diced Tomatoes, undrained

  2. 3 medium red bell pepper, roasted

  3. 2 medium cucumbers, peeled, halved lengthwise, seeded and cut into chunks

  4. 1/4 small red onion, cut into chunks

  5. 1/4 cup red wine vinegar

  6. 1/4 cup seasoned rice vinegar

  7. 3 tablespoons extra virgin olive oil

  8. 2 tablespoons chopped fresh cilantro or parsley

  9. Salt and ground black pepper, optional

Instructions Jump to Ingredients ↑

  1. Place tomatoes with their juice, the bell peppers, cucumbers, onions, vinegars, oil and cilantro in food processor or blender container; cover.

  2. Process just until blended. (Do not puree. Mixture should still be chunky.) Pour into medium bowl; cover.

  3. Refrigerate at least 1 hour, or until chilled. Season with salt and pepper to taste, if desired.

  4. To roast the bell peppers, place whole red bell peppers on broiler pan (or on preheated barbeque grill). Position about 4 inches from heat. Cook until skin blisters and turns black; turn and repeat until all sider are cooked. Place peppers into a plastic or paper bag; close tightly. Set aside for 15 minutes. Remove peppers. Working over a sink, rub skin off peppers using a paper towel. Peppers will fall apart; discard stems, seeds and skin.

  5. If food processor or blender is too small, process ingredients in two batches.


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