Yield: 1 servings
|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.
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