Gazpacho Salsa


  • 2 cups plum tomatoes, chopped
  • 1/2 cup cucumber, peeled, seeded, and chopped
  • 1/2 cup green, red and/or yellow bell peppers, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup REGINA Red Wine Vinegar
  • 2 tbls. olive oil
  • 2 tbls. TRAPPEYS Red Devil Hot Sauce
  • 2 tsps. fresh dill, chopped
  • 1 teaspoon grated lemon peel
  • 1 teaspoon sugar


In medium bowl, combine tomato, cucumber, pepper, and green onions. In small bowl, blend vinegar, oil, hot sauce, dill, lemon peel, and sugar; stir into tomato mixture. Cover and chill for at least 1 hour to blend flavors. Serve with grilled beef, pork, poultry, or seafood.

Makes 3 cups.

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