Cook time: 32 minutes
Servings: 0


  • 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

  1. 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.

Murski Homestead Bed and Breakfast


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