Roasted Three-Pepper Salsa

Preparation info
  • Makes about

    1¾ cups

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

The peppers, olives, capers, orange zest, and rosemary in this salsa are faintly reminiscent of the flavors of Provence. We love it as a dip or served on salmon steaks, grilled hamburgers, or a baked potato.

Ingredients

  • 1 red (bell) pepper
  • 1 green bell pepper
  • 1 yellow bell pepper

Method

  1. Roast the peppers as described on. Coarsely chop the peppers. Measure ¼ cup of the roasted pepper juices and add to the chopped pepper.
  2. Add the celery, parsley, olives, olive oil, capers, orange zest, rosemary, and garlic and stir to