Ingredients
- 1 package (4 oz.) shishito peppers (about 15 to 18)
- 1 1/2 pounds ripe tomatoes—peeled, seeded and chopped
- 1 cup cucumber—peeled, seeded and chopped
- 1 small jalapeno pepper, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup tomato juice
- Juice of 1 lime
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Sliced avocado, for serving
- Cilantro, for serving
- Sour cream, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
