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Roasted Red Pepper and Olive Salsa

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July 2006


  • 1/2 cup red or white pearl onions, blanched and peeled
  • 1 tablespoon unsalted butter
  • 1 jarred roasted red pepper, finely chopped
  • 1/2 cup pitted Kalamata olives, thinly sliced
  • 1/2 cup pitted green Cerignola olives, thinly sliced lengthwise (see the Guide)
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 dried red chiles, crumbled
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.

Cook's Notes

Refrigerate in an airtight container up to 3 days.

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