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Roasted Three Pepper Salsa
Makes: 4 Cups
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red bell pepper
green bell pepper
yellow bell pepper
celery stalk, chopped
Tbsp Italian parsley, fresh chopped
Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
Tbsp olive oil
tsp capers, rinsed, drained
tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
garlic clove, minced
tsp lemon juice, fresh
Corona beers
pepper, freshly ground
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Open beer, taste for quality assurance purposes.
Roast bell peppers
Make sure beer is still good.
Peel and seed.
Cut bell peppers into 2" x ¼ " strips.
Further beer tasting required.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
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Cover.
Finish beer.
Open second beer.
Let stand 1 hour to mellow flavors.
Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
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Stir lemon juice and salsa.
Season with salt and pepper.
Serve.
Jot’s Notes:
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This salsa would probably have been better as a side dish.
I’d ignore their cutting suggestion and cut the peppers into smaller strips.
This was bland the second day. It is probably only good the first day.
Source: Usenet News (news://rec.food.recipes)
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