Roasted Tomato-And-Bell Pepper Salsa Recipe - Cooking Index
Roasted Tomato-And-Bell Pepper Salsa Recipe - Cooking Index
| 3 | Tomatoes - (1-1/2 pounds) (large) | |
| 3 | Green bell peppers - (1-1/2 pounds) (large) | |
| 1/4 cup | 10g / 0.4oz | Chopped fresh flat-leaf parsley |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Grated lemon rind |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Ground red pepper |
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).
Source:
Cooking Light, June 1994, page 70
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