Free Recipe Roasted Tomato-And-Bell Pepper Salsa
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Tomato-And-Bell Pepper Salsa Recipe
3 lg Tomatoes, (1-1/2 pounds)
3 lg Green bell peppers, (1-1/2
-pounds)
1/4 c Chopped fresh flat-leaf
-parsley
1 tb Fresh lemon juice
1 tb Extra-virgin olive oil
1 ts Ground cumin
1 ts Grated lemon rind
1/2 ts Salt
1 ds Ground red pepper
Roasted Tomato-And-Bell Pepper Salsa Preparation
Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins. Chop and set aside. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside. Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: 1/2 cup). Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
Cooking Temperature:
Recipe Serves: 3
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