Guest guest Posted January 24, 2008 Report Share Posted January 24, 2008 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. Quote Link to comment Share on other sites More sharing options...
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