4 cooked and cooled arugula bunches
1 large red bell pepper
4 tablespoons olive oil
2 ripe tomatoes, seeded and finely chopped
1 tablespoon tomato paste
1 tablespoon finely chopped fresh cilantro
1 minced garlic clove
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 1/2 tablespoons red wine vinegar
1/2 tablespoon honey
to taste salt and black pepper
4 cooked and cooled arugula bunches
1 large red bell pepper
4 tablespoons olive oil
2 ripe tomatoes, seeded and finely chopped
1 tablespoon tomato paste
1 tablespoon finely chopped fresh cilantro
1 minced garlic clove
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 1/2 tablespoons red wine vinegar
1/2 tablespoon honey
to taste salt and black pepper
Place the roasted red bell pepper in water over a candle flame, let it become dark all around
Let it rest for a bit and remove the skin
Remove the seeds and finely chop
Heat some olive oil in a skillet
Add the red bell pepper and cook for 2 minutes
Add the tomatoes, tomato paste, green cilantro, garlic, and parsley
Cook stirring frequently until the red bell pepper is cooked but still firm, about 5 minutes
Add the green cilantro, vinegar, honey, salt, and black pepper and simmer slowly for about 2 minutes
Pour the mixture into a processor or blender and blend well
Refrigerate for 1 hour
Serve over arugula leaves
Use the remaining liquid for another recipe
Make 4 servings.
