Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Red bell pepper |
| 1 medium | Yellow bell pepper |
| 1 medium | Green bell pepper |
| ⅓ cup | Chopped green onions |
| 1 tablespoon | Chopped fresh cilantro |
| 2 teaspoons | Lime juice |
| ½ teaspoon | Salt |
| 1 large | Tomato; seeded and chopped |
| 1 tablespoon | Jalapeno pepper; seeded and chopped |
| \N \N | Olive oil |
Cost: $ ; Preparation Time: 20 minutes Difficulty Level: 2 ; Servings: makes 2-½ cups
1. Cut bell peppers in half lengthwise, remove seeds. Rub olive oil, lightly, on the skin side of the cut peppers. Place peppers, cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until skins are charred.
2. Peel and discard skin from pepper halves, and chop.
3. In medium bowl, combine bell peppers and remaining ingredients. Mix well, cover, and refrigerate until serving time. Salsa can be stored in refrigerator for 4-5 days.
4. Serve chilled as a dip for tortilla chips or use as a salsa topping for grilled eggplant, fish or chicken.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp@...> on Jun 1, 1998