Roasted Three-Pepper Salsa

Preparation info

  • Makes about

    1Ā¾ cups

    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 1 red (bell) pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 rib celery, with a few leaves, halved lengthwise if large, sliced thin
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped pitted brine-cured black olives
  • 1 tablespoon olive oil
  • 1 teaspoon small capers, rinsed and drained
  • 1 teaspoon finely shredded orange zest
  • 1 teaspoon minced fresh rosemary leaves or a pinch of dried rosemary
  • Ā½ garlic clove, crushed
  • Salt and Freshly ground pepper
  • 1 to 2 teaspoons fresh lemon or lime juice


    1. Roast the peppers as described on. Coarsely chop the peppers. Measure Ā¼ 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 blend. Season to taste with salt and pepper. Cover and set aside at room temperature for about 1 hour, or until the flavors blend. Stir in lemon or lime juice to taste and correct seasonings. This salsa is best served at room temperature.