Roasted three pepper salsa

1 servings

Ingredients

QuantityIngredient
1Red pepper
1Green pepper
1Yellow pepper
1Celery stalk; chopped
3tablespoonsParsley; fresh, chopped
2tablespoonsBlack olives; (preferably gaeta)
2tablespoonsOlive oil
2teaspoonsCapers; rinsed and drained
1teaspoonRosemary; minced
1Garlic clove; minced
1teaspoonLemon juice; fresh
Salt and pepper; to taste

Directions

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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