| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
1 |
servings |
INGREDIENTS
| 1 |
|
Red pepper |
| 1 |
|
Green pepper |
| 1 |
|
Yellow pepper |
| 1 |
|
Celery stalk; chopped |
| 3 |
tb |
Parsley; fresh, chopped |
| 2 |
tb |
Black olives; (preferably gaeta) |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Capers; rinsed and drained |
| 1 |
ts |
Rosemary; minced |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Lemon juice; fresh |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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 " 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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