Salsa Recipes

Roasted Three Pepper Salsa

 
1 red pepper
1 green pepper
1 yellow pepper
1 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 garlic clove -- minced
1 teaspoon lemon juice -- fresh
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  1/4 " 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 before serving.
Stir lemon juice into salsa.
Season with salt and pepper.
Serve.

This is a mild salsa.