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Roasted Tomato-And-Bell Pepper Salsa




Source of Recipe


Hungry Monster


List of Ingredients




Roasted Tomato-And-Bell Pepper Salsa


3 large tomatoes -- (1-1/2 pounds)
3 large green bell peppers -- (1-1/2 pounds)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 dash ground red pepper

Recipe




Cut tomatoes in half crosswise; push seeds out of middle section with thumbs.

Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan.

Broil 3 inches from heat 10 minutes or until blackened and charred.

Let stand for 10 minutes; remove and discard skins.

Chop and set aside.

Cut bell peppers in half lengthwise, and discard seeds and membranes.

Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand.

Broil 3 inches from heat 12 minutes or until blackened and charred.

Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.

Peel and discard skins.

Chop and set aside.

Combine parsley and next 6 ingredients in a large bowl, and stir well.

Add tomato and pepper, and stir well.

Serve with pita or tortilla chips.

Yield: 3 cups (serving size: 1/2 cup).