Aired June 30, 2013
2 pounds peeled ripe tomatoes or 1 32-ounce can San Marzano tomatoes
1/2 seedless cucumber, peeled and coarsely chopped
1/2 medium red onion, coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 fresno chili, chopped
1 tablespoon hot sauce
Juice of 1 lime
2 tablespoons aged balsamic vinegar
1/4 cup EVOO Extra Virgin Olive Oil
1/4 cup flat-leaf parsley
Salt and pepper
Combine all ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.
To turn into a summer meal, serve with grilled shrimp for dipping.