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Red Pepper Veg Basket Rosy Creamy Salsa

List of Ingredients




Red Pepper Baskets W/ Crudites & Rosy Creamy Salsa
"Hotter Than Hell" by Jane Butel

4 red bell peppers
1 bunch fresh broccoli
1/3 pound fresh green beans
12 small fresh asparagus spears
1/4 pound fresh snow peas
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup Margarita Jalapeno Salsa -- see recipe



Recipe



Slice stem ends from bell peppers; pull out seeds & ribs. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except bell peppers) separately in boiling salted water just until crisp tender. Broccoli, green beans & asparagus each take about 3 minutes; snow peas take about 30 seconds. When each vegetable is done, transfer to an ice filled dish to cool. While vegetables are cooling, combine sour cream, mayonnaise & salsa; spoon 1/4 of mixture into each pepper cup. Stand broccoli, green beans, asparagus & snow peas in pepper cups.

Makes 4 servings.