Roasted Three Pepper Salsa

Recipe Ingredients

1		Red pepper
1		Green pepper
1		Yellow pepper
1		Celery stalk - chopped
3 tablespoons	45ml	Parsley - fresh, chopped
2 tablespoons	30ml	Black olives
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Capers - rinsed and drained
1 teaspoon	5ml	Rosemary - minced
1		Garlic clove - minced
1 teaspoon	5ml	Lemon juice - fresh
		Salt and pepper - to taste

Recipe 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.

Source:
Rick Bayless' TV Show "Mexico One Dish At A Time"

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