Roasted Pepper salsa

[Guest guest]

Roasted Pepper salsa

 

1 medium, each, red, yellow, green bell pepper,

1/3 cup chopped green onions

1 tbspns fresh cilantro, or 1/2 tbsp dried

2 tsp lime juice

1/2 tsp salt

1 large tomato, seeded, chopped

2 serrano chile peppers, seeded and chopped

 

Cut bell peppers in half an remove seeds. Place peppers cut side down

on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or

until charred. place in brown paper bag, or plastic bag,and let cool

down to touch. Peel, and chop.

Combine bell peppers and remaining ingredients; mix well. Cover;

refrigerate until serving time. Salsa can be stored up to 1 week.

 

Jenn B aka Mom2Sam and Tiny

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