Recipe courtesy of Richard Visconte


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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1 cup red wine vinegar

1/2 cup vegetable oil

1/2 cup peeled, seeded, and diced tomatoes

1/2 cup diced red bell pepper

1/2 cup warm water

4 teaspoons finely chopped fresh Italian parsley leaves

2 teaspoons salt

2 teaspoons finely chopped garlic

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon chili flakes

1/2 teaspoon ground black pepper

1 scallion, chopped

1 large bay leaf, broken into small pieces


  1. Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend.


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