Roasted Pepper Salsa

This salsa develops an agreeable peppery taste after 2 days. A good salsa recipe if you want to make ahead.

• 3 poblano peppers
• 2 red bell peppers
• 1 yellow bell pepper
• 2 garlic cloves, roasted thinly sliced
• 1⁄2 red onion, finely diced
• 3 tablespoons lime juice
• Grated zest of 1 lime
• 4 tablespoons olive oil
• Salt and freshly milled black pepper to taste
• 1 - 2 tablespoons chopped fresh oregano, according to taste

METHOD

Roast poblanos, read and yellow bell peppers. To roast garlic cloves, toss them, unhusked, in with the peppers.

When nicely charred, Peel and seed peppers, then dice or cut in julienne strips.

Put peppers in large bowl. Add other ingredients and mix gently to combine.

This can be served at once or reserved for up to 6 hours. It is especially good with grilled or sauteed fish.

Contributor: Junior Trimmer

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this recipe from www.inmamaskithchen.com

 

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