Salsa Lucía

sauce olive onion pepper vegetable side dinner lunch latin american south american argentine bell pepper sugar conscious kidney friendly vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Ingredients

1/2 cup pitted Kalamata olives, minced

1 tablespoon capers, rinsed, dried, and minced

2 tablespoons fresh thyme leaves, minced

1 garlic clove, minced

1 red bell pepper, minced

1 green bell pepper, minced

1 small red onion, minced

1/2 teaspoon grated orange zest

1 teaspoon crushed red pepper flakes

Coarse salt and freshly ground black pepper

1 cup extra virgin olive oil

Method

Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days.