Heart Healthy from WakeMed Heart Center


November 14, 2015 |
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Recipe courtesy of Greg Gettles
as seen on episode “Peppers”, season 5


  • 1 quart red bell pepper, seeded and pith removed
  • 2 cups chopped tomatoes
  • 2 cups chopped cucumbers
  • 2 Serrano peppers, seeded
  • 5 cloves garlic
  • 1 Tbsp toasted Anise seed
  • ½ cup Rice wine vinegar
  • ½ cup olive oil
  • Salt and Pepper to taste

Combine all the ingredients in a blender and blend on high until smooth and the olive oil is emulsified. Adjust the seasoning as needed with salt, pepper and more rice wine vinegar. Pass the mixture through a fine mesh sieve and keep refrigerated.

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