Vine Ripened Tomato Vinaigrette

This is a great summer recipe for all sorts of foods such as a sauce for sauce with grilled salmon. It would be great with any sort of mild fish, grilled, poached or pan-fried. BC hot house products are the best to use for this recipe because of their intense color and flavor. The vinaigrette will be a beautiful rosy orange color and the flavors of the vegetables is complimented by the herbs and olive oil.

2		BC Hot House Tomatoes on the Vine
½		BC Hot House Red Sweet Bell Pepper
¼ cup		BC Hot House Long English Cucumber peeled and chopped
1 tbsp.		Chopped Basil
1 tbsp.		Chopped Cilantro
¼		of a Jalapeño pepper (seeded)
¼ cup		Rice vinegar
¾ cup		Light olive oil
		Salt & pepper to taste

Method:

Remove the core and seeds from the tomatoes & sweet bell pepper, and then rough chop them.

In a blender, combine the tomatoes, red pepper, cucumber, basil, cilantro, jalapeño pepper, a pinch of salt and the rice vinegar. Blend until smooth. At the time the blender is turning, slowly drizzle the olive oil. The slower the better, as the mixture needs to emulsify.

Adjust the taste with salt and black pepper.

Allow a few hours to chill before using.