Roasted tomato-and-bell pepper salsa

3 Servings

Ingredients

Quantity Ingredient
3 larges Tomatoes, (1-1/2 pounds)
3 larges Green bell peppers, (1-1/2 pounds)
¼ cup Chopped fresh flat-leaf parsley
1 tablespoon Fresh lemon juice
1 tablespoon Extra-virgin olive oil
1 teaspoon Ground cumin
1 teaspoon Grated lemon rind
½ teaspoon Salt
1 dash 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: ½ cup). Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997

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