1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4 inch dice (about 1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Prepare a bowl of ice and cold water. Bring a 3-quart saucepan of water to boil. Cut an X in bottom of tomato with sharp paring knife and blanch tomato in the boiling water for 10 seconds. Transfer tomato with a slotted spoon into the ice-water bowl and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
Stir
together tomato and remaining ingredients. Season salsa with additional salt
and pepper if desired.
Makes about 1 1/2 cups.
From Epicurious/Bon Appétit
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