• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Roasted Tomato-And-Bell Pepper Salsa

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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

 Directions

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).

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