1/2 red, orange or yellow bell pepper, finely diced (you could use a whole pepper)
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 Tbsp red wine vinegar (2 Tbls. white balsamic vinegar)
2 Tbsp minced shallot (I used one whole shallot)
2 Tbsp extra-virgin olive oil
3/4 tsp salt (I used 1 tsp.)
Juice of 1 lime
2 tsp green Tabasco sauce
Fresh black pepper
2 garlic cloves, minced (opt.)
2 tomatoes, chopped (opt.)
1 tsp. cumin (opt.)
Instructions
Combine ingredients in large bowl. Use an immersion blender to blend ingredients to desired texture. You could use a food processor or blender to do this as well.
Refrigerate for several hours (or overnight) to let flavors combine.
Taste and adjust salt, pepper and tobasco, if necessary.