Roasted tomato-and-bell pepper salsa
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Tomatoes, (1-1/2 pounds) |
| 3 | larges | Green bell peppers, (1-1/2 pounds) |
| ¼ | cup | Chopped fresh flat-leaf parsley |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Grated lemon rind |
| ½ | teaspoon | Salt |
| 1 | dash | Ground red pepper |
Directions
Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins.
Chop and set aside.
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside.
Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: ½ cup). Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997