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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jenn
1 medium, each, red, yellow, green bell pepper
⅓ cup chopped green onions
1 tablespoon fresh cilantro, or ½ tablespoon dried
2 teaspoon lime juice
½ teaspoon salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped
Cut bell peppers in half an remove seeds. Place peppers cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until charred. place in brown paper bag, or plastic bag,and let cool down to touch. Peel, and chop. Combine bell peppers and remaining ingredients and mix well. Cover and refrigerate until serving time. Salsa can be stored up to 1 week.