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Roasted Red Pepper Salsa

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Level: Easy

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Description

This salsa is great with toasted baguettes, crackers and tortilla chips. The recipe is adapted from The “I Don’t Know How to Cook” Book Mexican, by Linda Rodriguez.

Ingredients

  • 1-½ whole Large Red Bell Peppers
  • 1 Tablespoon Olive Oil
  • 12 whole Green Onions
  • 1 can (about 3 Oz. Can) Chopped Black Olives
  • ⅓ cups Parmesan Cheese
  • 4-½ Tablespoons Lime Juice
  • 3 Tablespoons Fresh Cilantro, Chopped
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper

Preparation

Preheat oven to 350ºF. Remove the core and seeds from the red peppers and slice into 1/2” wide strips. Place on a baking sheet and brush the insides with olive oil. Bake for one hour, cool and then chop into 1/4” pieces.

Remove any skin from the green onions. Chop 2” of the white and green part of the onion into 1/8” pieces.

Combine all of the ingredients into a mixing bowl and mix together. Refrigerate salsa for 12 hours. Before serving, let salsa return to room temperature. Serve with chips, toasted bread or Mexican Roll-ups.

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