Side Pannel
Roasted Tomato-And-Bell Pepper Salsa
Roasted Tomato-And-Bell Pepper Salsa
- Recipe Submitted by ADMIN on 09/26/2007
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).
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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