Roasted red pepper salsa

1 Servings

Ingredients

QuantityIngredient
1mediumRed bell pepper
1mediumYellow bell pepper
1mediumGreen bell pepper
cupChopped green onions
1tablespoonChopped fresh cilantro
2teaspoonsLime juice
½teaspoonSalt
1largeTomato; seeded and chopped
1tablespoonJalapeno pepper; seeded and chopped
Olive oil

Directions

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