INGREDIENTS

  • 10 medium Roma tomatoes (as ripe as possible)
  • 1 medium size cucumber
  • 1 medium green bell pepper
  • ½ – ¾ of a medium white onion
  • 2-3 cloves of garlic
  • 1½  tbsp of salt
  • 1 cup of olive oil
  • ¼- ½ cup of vinegar
  • ¼ baguette 
  • 1 tbsp Louisiana Pepper Exchange Jalapeño Pepper Puree

DIRECTIONS

  1. Combine all ingredients in a mixing bowl or blender and blend until smooth.
  2. Add more vinegar, salt to taste (note: the flavors will strengthen with time)  
  3. Garnish with a sliced pickled quail egg, chopped cucumber, croutons, Louisiana Pepper Exchange Jalapeño (1 tsp) or Ghost Pepper Puree (1-3 drops tops)
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