Murski Homestead Bed and Breakfast

ROASTED RED PEPPER SALSA: Appetizer-Snack

Servings: 0

Prep time:32 minutes

Ingredients:

• 

  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

Step 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.