Free Recipe Roasted Fresh Pepper Salsa
Recipe Type: M Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Fresh Pepper Salsa Recipe
3 Fresh jalapenos – (to 4);
-different colors,
If possible
2 Fresh Anaheim; yellow wax
Or guero peppers
1 Red bell pepper
1 Yellow or orange bell pepper
1 Garlic clove; minced
1 sm Red onion; diced – (1/2 cup)
3 Radishes; trimmed, diced
1/2 c Chopped fresh cilantro
3/4 ts Salt
1/4 ts Freshly-ground black pepper
3 tb Fresh lemon juice
Fresh cilantro; for garnish
Roasted Fresh Pepper Salsa Preparation
Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one inch pieces. Transfer peppers and any reserved juices to small bowl. Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours. Makes 3 cups. Cuisine: Mexican Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 3 cups Per serving: 114 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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