4 red bell peppers (may substitute a jar of fire roasted red peppers)
1 Tb. olive oil
½ cup dried tomatoes (1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain to
3 Tb. chopped fresh basil
1 Tb. balsamic vinegar
2 to 3 cloves garlic, minced
½ tsp. Salt
½ tsp. Fresh rosemary, finely chopped
¼ tsp. Ground red pepper
Roast peppers on an aluminum foil lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once. Place peppers in a heavy duty ziploc plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.
Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop. Stir together bell pepper, tomato, basil and remaining ingredients. Cover and chill salsa up to 2 days.
Yield: 2 cups.
Excellent as a pasta sauce, condiment with roasted chicken and quail, spread on sub sandwhich, serve with pita crisps or tortilla chips.