RECIPE # 4473 TRES COLORES Tuesday May 18, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

SOL Restaurant/Chef Carl Schultheis

Tres Colores: 

1 lb Ouaxacan cheese

3 ripe tomatoes

2 avocados

1 red onion 

Balsamic syrup: 

1c balsamic vinegar

1/2c sugar 

Combine in a sauce pan and reduce by ¼. 

Cilantro chimmichurri: 

2 bunch cilantro

5 cloves garlic

1 T fresh oregano

1 T fresh thyme

¼ T crushed red pepper

½ c red wine vinegar

1c oil 

Mince the garlic. Chop up all the herbs. Mix all the ingredients together.  Should look like pesto.  Add salt to your liking.