1. To prepare this dish it’s a lot faster with a food processor. If not just chop it by hand. For this recipe ill assume you have a food processor.
2. Clean and slice the peppers in ½, then deseed and cut into medium cubes.
3. Slice celery and chop
4. Rough chop the carrots
5. Put the peppers, and carrots in the food processor and pulse until small chopped be careful not to chop to fine. Don’t make sauce.
6. Add all the vegetable’s to a large bowl now add the olives, capers and fine chopped chili’s.
7. Mix, add about ½ cup of red/or white wine vinegar and now about 2 cups of extra virgin olive oil or until the mixture is barely covered.
8. Put in air tight containers and refrigerate. It gets better with time. Enjoy!

1. put everything in a food processor, EXCEPT OLIVE OIL.
2. Pulse, and slowly drizzle olive oil in, emulsifying till a smooth but creamy texture,
3. don’t forget to add salt and pepper to your preference.

1. Take off the bark and core, pineapple. You can use canned pineapple .
2. Dice up onion, chili, mango, mint and add all together mix.
3. add coconut water mix with all your tropical fruits and mint.
4. finish with a nice big pinch of sea salt and drizzle with olive oil.
5. Chill and serve.

Instructions

1. cut tomatoes in small quarters, same with cucumbers, peppers, chilli’s garlic and basil.
2. Put in food processor, everything.
3. Add salt and pepper.
4. Pulse till small , small pieces, salsa size
5. add salt and pepper,
6. and rock it out.

1. about 3-4 nice size tomatoes, just clean and cut into med sliced and put in food processor.
2. 1 peeled and seedless cucumber, cut up and put in food processor.
3. About 2 large bell peppers, I like yellow ones , cut up and put in food processor. Hit pulse a few times and get it nice and chopped.
4. Add about 3-4 slices if white bread no crust.
5. Add 3 tablespoons of sherry vinegar,
6. Add 3 tablespoons of olive oil.
7. Grate fresh horseradish about a quarter cup worth.
8. Add your chili.
9. And pulse till a smooth consistency.
10. Pour in shallow bowl and serve, dont forget to add fresh julienned mint.

1. Cut peppers into medium size pieces, were going to cook these first because they take the longest.
2. Cut tomatoes in medium – small size pieces.
3. Slice garlic.
4. Cut mozzarella into slices or small -med cubes.
5. Slice chili’s.
6. Now time to cook. In a large 3 inch deep pan heat up on high flame.
7. Add 2 tbs of extra virgin olive oil and garlic. Mix . Add peppers first. They take the longest to cook.
8. Add salt and pepper, a healthy pinch of both.
9. Mix.
10. Add eggplant, mix.
11. You’ll probably have to add about 3-4 tbs of olive oil. Eggplant sucks up a lot of liquid.
12. Saute for about 5 -9 minutes.
13. Now add chili’s and tomatoes and let stew on med heat for about 15 minutes or so.
14. Re-season if needed.
15. Now add cubed bread, and mozzarella. DO NOT STIR OR MIX.
16. Take off flame
17. Add fresh basil drizzle a good extra virgin olive oil and serve.