Roasted Red And Green Pepper Salsa

Recipe Ingredients

2 tablespoons	30ml	Red bell peppers (large)
1 tablespoon	15ml	Green bell pepper (large)
1		Diced green chiles - (4-oz) - drained
2		Plum tomatoes - seeded, diced (large)
3 tablespoons	45ml	Minced red onion
1		Canned chipotle in adobo sauce - pureed
1/4 teaspoon	1.3ml	Minced garlic
2 tablespoons	30ml	Honey
1 teaspoon	5ml	White wine vinegar
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Minced cilantro
1 teaspoon	5ml	Salt

Recipe Instructions

Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin-side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.

Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary. This can be served immediately, but the flavors develop more if allowed to sit one to two days in the refrigerator.

This recipe yields 6 to 12 servings.

Each of 12 servings: 25 calories; 365 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 0.90 gram fiber.

Source:
The Los Angeles Times, 08-01-2001

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