Fennel Salsa


  • 2 tomatoes
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • ½ scallion, finely chopped
  • ½ fennel bulb, finely chopped
  • 1 tbsp nasturtium leaves or petals, chopped
  • 1 tbsp parsley, roughly chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil


  1. In a small saucepan, boil tomatoes in 4 cups water for 30 seconds; remove with spoon and plunge into bowl of ice-cold water, 1 minute. Peel tomato skins, cut into quarters, and scoop out seeds. Dice tomatoes. Combine tomatoes and remaining ingredients in a bowl. Use as a chip or veggie dip.

See also Heirloom Tomato Salsa