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Roasted Pepper Salsa
Makes: 4 servings
3
3
2
½
3
6
poblanos, roasted, peeled, seeded & julienned
red bells, roasted, peeled, seeded & julienned
garlic cloves, roasted, peeled & thinly sliced
red onion, thinly sliced
Tbsp lemon or lime juice
Tbsp olive oil
Salt and black pepper
2 Tbsp chopped fresh oregano
•
•
•
Mix ingredients together in large bowl.
Serve at once with grilled or sauted fish or reserve up to 6 hours.
Serve at room temperature.
Jot’s Notes:
•
•
With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.
To roast the garlic, just toss the cloves, unhusked in with the peppers when you
roast them. Treat them like little peppers.
•
•
•
Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you
can.
This salsa had developed a nice peppery taste after 2 days. It should hold some
appeal for a while.
Some people thought this was a better side dish than a chip salsa.
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham
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