© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 red pepper
1 green pepper
1 yellow pepper
1 celery stalk, chopped
3 tablespoons Parsley, fresh, chopped
2 tablespoons black olives (preferably Gaeta)
2 tablespoons olive oil
2 teaspoons capers, rinsed and drained
1 teaspoon rosemary, minced
1 garlic clove, minced
1 teaspoon lemon juice, fresh
salt and pepper, to taste
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry.
Cut bell peppers into 2-inch by ¼-inch strips. Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in medium bowl. Cover. Let stand 1 hour to mellow flavors. Can be prepared 1 day ahead. Cover and chill. Bring mixture to room temperature. Stir lemon juice into salsa. Season with salt and pepper. Serve.