Roasted red pepper salsa

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

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