4 roma tomatoes, diced
2 red bell peppers, diced
4 jalapeno peppers, diced
3 nectarines, diced
zest of 3 limes
juice of 6 limes
1/2 cup honey
2/3 cup olive oil
30 basil leaves, chiffonade
30 mint leaves, chiffonade
salt and pepper, to taste
Chop ingredients and mix together in order given. Allow to marinate for a few hours and serve at room temperature. Great on swordfish! Feel free to adjust the spice level by adding or leaving out the seeds in the peppers.
No comments:
Post a Comment