Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Red pepper |
| 1 \N | Green pepper |
| 1 \N | Yellow pepper |
| 1 \N | Celery stalk; chopped |
| 3 tablespoons | Parsley; fresh, chopped |
| 2 tablespoons | Black olives; (preferably gaeta) |
| 2 tablespoons | Olive oil |
| 2 teaspoons | Capers; rinsed and drained |
| 1 teaspoon | Rosemary; minced |
| 1 \N | Garlic clove; minced |
| 1 teaspoon | Lemon juice; fresh |
| \N \N | Salt and pepper; to taste |
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag.
Let stand 10 minutes to steam. Peel and seed.
Rinse if necessary; pat dry. Cut bell peppers into 2" x ¼ " strips.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in medium bowl.
Cover. Let stand 1 hour to mellow flavors.
(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room temperature.) Stir lemon juice into salsa.
Season with salt and pepper. Serve.
Converted by MM_Buster v2.0l.