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Capsicum (Bell Pepper) Salsa

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Capsicum (Bell Pepper) Salsa

 

 

2 red capsicums (bell peppers)

1 cup roasted pecans, chopped

1/2 cup chopped fresh flat-leaf parsley leaves

8 teaspoons olive oil

4 teaspoons balsamic vinegar

1 garlic clove, crushed

 

 

1. Spray a barbecue plate or chargrill with oil. Heat over medium-high

heat.

 

2. Cook capsicums (bell peppers), turning occasionally, for 10 minutes

or until skin blackens.

 

3. Place in a snap-lock bag. Stand for 5 minutes.

 

4. Peel capsicums (bell peppers)and discard seeds. Roughly chop flesh.

 

5. Combine capsicum (bell pepper) flesh, pecans, parsley, oil, vinegar

and garlic in a bowl.

 

 

Serves 4.

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