Roasted Bell Pepper
Salsa
1 medium, each, red, yellow, green bell pepper,
1/3 cup chopped green onions
1 tbsp fresh cilantro
2 tsp lime juice
1/2 tsp salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped
Cut bell peppers in half and remove seeds. Place peppers cut side down on
broiler pan.
Broil 3 to 4 inches from heat for 5 to 8 minutes, or until
charred.
Place in brown paper bag, or plastic bag, and let cool down
to touch. Peel, and chop.
Combine bell peppers and remaining ingredients; mix well. Cover and
refrigerate until serving time.
Store salsa up to 1 week.
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