Salsa Recipes

Roasted Three Pepper Salsa

1 red pepper
1 green pepper
1 yellow pepper
1 celery stalk chopped
3 tablespoons fresh parsley, chopped
2 tablespoons black olives
2 tablespoons olive oil
2 teaspoons capers, rinsed and drained
1 teaspoon rosemary, minced
1 garlic clove, minced
1 teaspoon fresh lemon juice
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 inch 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. Stir lemon juice into salsa. Season with salt and pepper. Serve.

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