Salsa Del Sol
| Yield: | 12 Servings |
| Categories: | Dips |
| 1 | 8-oz onion; cut into 8 wedges | |
| 2 | tb | Olive oil |
| 1 | ts | Sugar |
| 2 | c | Tomatoes; chopped & seeded |
| 1/3 | c | Pitted green olives; chopped |
| 1/3 | c | Pitted Greek olives; chopped |
| 3 | tb | Fresh basil; chopped |
| 1 | tb | Capers; drained |
| 2 | ts | Red wine vinegar |
| 1 | ts | Anchovy paste |
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