Ingredients
Units
Scale
- 14 1/2 oz. can of Hunt’s Fire Roasted Diced Tomatoes
- 4-5 roasted garlic - chopped
- 2 bell peppers - chopped
- 1 mango - diced
- 1 tbs. capers - with 2 tbs. caper juice
- 2 tbs. lemon juice
- 1 tbs. orange juice
- 1 jalapeno - chopped (with or without seeds)
- 3 tbs. fresh dill - chopped
- 4 tbs. fresh Italian parsley - chopped
- 2 - 3 tbs. honey
- 4 tbs. olive oil
- 1 tsp. black pepper
- 1 tsp. turmeric
- 1 1/2 tsp. dried oregano
- 1 tsp. curry
- 1/2 tsp. salt
- 1 tsp. ground cumin
For the Flatbreads:
- 2 cups - all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup warm water
- 3 tbs. olive oil
- 14 1/2 can of Hunt’s Fire Roasted Diced Tomato
- 2 cloves of garlic - crushed and chopped
- 1 fresh bell pepper - diced
- 1 jalapeno - chopped (with or without seeds)
- 1 fresh mango - diced
- 1/4 cup fresh Italian parley - chopped
- 2 tbs. lemon juice
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 1 tbs. dried oregano
- 2 tbs. olive oil
- 2 - 3 tbs. honey
- 3 tbs. olive oil
Instructions
For the Salsa:
- Place the unpeeled garlic in a dry frying pan to roast; uncovered. This should take about 5 – 6 minutes. Let the garlic cool and squeeze it from its shell. The garlic will pop out of the skin with a gentle squeeze.
- Roast all of the peppers in a dry frying pan; until a nice char is achieved on all sides. You may roast the peppers in the same frying pan along with the garlic.
- In a large bowl combine the Hunt’s Fire Roasted Diced Tomatoes; along with all of the other ingredients and toss. Refrigerate until ready to serve.
- Serve the salsa with sliced cucumber along with a soft cheese such as feta, queso fresco or ricotta salata on a fresh homemade flatbread or your favorite store-bought flatbread.
For the Flatbreads:
- In a large bowl combine the flour, salt, pepper and baking powder.
- Combine the warm water with the olive oil and slowly add to the dry ingredients while stirring; bring together.
- On a floured surface knead and form into a ball; then cut into six or eight pieces. Form the pieces into a ball.
- On a floured surface; roll out the balls into thin discs.
- Heat a griddle and place the discs on the hot griddle. When bubbles form turn over and finish cooking.
- In a large bowl combine the Hunt’s Fire Roasted Diced Tomatoes; along with all of the other ingredients and toss. Refrigerate until ready to serve.
- Serve the salsa with sliced cucumber along with a soft cheese such as feta, queso fresco or ricotta salata on a fresh homemade flatbread (recipe above), or your favorite store-bought flatbread.
