Spicy Bruschetta

No matter what I am cooking, whether it's Mexican, Asian, Italian, or American food, there is a 99.9 percent chance that chile peppers will be incorporated into the recipe! LOL!! I cannot seem to enjoy my food unless it has a hint of heat.... I crave it! Here is a traditional Italian bruschetta with some fresh herbs from my garden and chile serrano, of course. Super Tasty!

Yields about 2½ cups

Ingredients:

4 Roma tomatoes, deseeded and diced
1 serrano pepper, minced
4 pepperoncini peppers, minced
3 cloves garlic, minced
8 basil leaves, cut into ribbons
2 tablespoons balsamic vinegar
5 to 6 tablespoons olive oil
Salt and fresh cracked pepper

Directions:

Combine all ingredients in a medium bowl, season with ½ teaspoon of salt and fresh cracked pepper, stir well to combine. Cover and let it sit for 30 mintes, taste for salt. The flavors only get better the longer it sits. Yields about 2½ cups. Great with crostini bread or as a topper for fish, pasta or any grilled meats.

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


Save this recipe to your HK profile by clicking on the Favorite button below!