Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
Yield
About 2 1/2 cups
Recipe Is:

How to Make It

Step 1

 Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool.

Step 2

 Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour.

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