Roasted Pepper Salsa

[Guest guest]

Roasted Pepper Salsa

Ari Rapkin

 

2 medium tomatoes

1 small yellow onion

1 small red onion

1 green bell pepper

1 yellow bell pepper

1 small can (4 oz?) tomato sauce

1 fresh jalapeno pepper

4 Tbsp cider vinegar

chopped fresh cilantro

dash of garlic powder

 

Remove stems, seeds and white " ribs " from bell peppers. Cut the peppers

into 1-inch wide strips. Place strips skin side up on a cookie tray.

Broil until skins turn brown and bubble away from the pepper flesh. Let

the peppers cool uncovered.

 

While the peppers cool, chop the rest of the vegetables, discarding the

tomato seeds (they make the salsa gritty & watery). Mix the chopped

vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big

bowl.

 

With your fingernails or a small sharp knife, remove the skin from the

roasted pepper strips.

Chop the pepper strips and add them to the salsa.