The chipotle chile (a dried and smoked jalapeño) has a robust and smoky flavor. Both black and red dried chipotles are sold; the red ones seem to have more flavor, but the black ones are far spicier. These chiles are available pickled and in adobo sauce, but only the dried chipotles are raw.
In a small bowl, soak the chipotle and sun-dried tomatoes in water to cover until soft. Drain. Mince the chipotle and sun-dried tomatoes and set aside. In a large bowl, mix the bell peppers, fresh tomato, and onion. In a blender cup or blender, mix the cilantro, basil, chipotle, sun-dried tomatoes, and olive oil. Blend until the consistency is that of a chunky paste. Add to the large bowl and mix well. Add the sea salt and lemon juice. Mix well. Cover and refrigerate the salsa for 1 to 4 hours, until the flavors mingle.
SunnyRed Pepper Pâté
Tomatillos have a high entertainment value because nature decided to make this fruit come complete with wrapping paper. A tomatillo is like a cross between a berry and a green tomato and has papery husk surrounding its fruit. Serve with sliced veggies (such as sunchokes, carrots, or jicama), for dipping.
In a large bowl, mix the tomatillos, olives, bell pepper, tomato, onion, and cilantro. Add the Braggs and lime juice and mix well. Add the habanero to taste. Cover and let sit in the refrigerator or at room temperature for 1 to 4 hours, until the flavors mingle. Serve with sliced veggies for dipping.