Beth Lipton

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Credit: Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro

Recipe Summary test

Yield:
About 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  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.

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  •  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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