By Thomas Wiewandt / 2006

A recipe derived from helpful hints offered by a waiter at the Pate Palo European Brasserie in Santo Domingo, the restaurant that hostedthe farewell banquet of our 2002 Iguana Specialist Group conservation conference/workshop in the Dominican Republic. I came home with a list of ingredients on a scrap of paper tucked in my wallet and just this year decided to concoct the recipe by taste—first try was a hit, served as an appetizer before Christmas dinner with friends.

And —get this—everything in it is good for you!

In a blender, puree the following ingredients:

4 ripe tomatoes of average size
2 red bell peppers
3 stalks of celery
4 cloves of garlic squeezed from a garlic press
½ cup extra virgin olive oil
2 tablespoons of gourmet mustard
juice of 2 limes
½ teaspoon salt

Use as a dipping sauce with your favorite bread.

Buen Provecho y Prospero Año Nuevo!