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this month's
recipe: |
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Red
Pepper Salsa
This
recipe from the 2003 Foster's Market Calendar is great
on grilled fish or chicken. Adds zest to any egg
dish. |
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Makes about
2 cups. |
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1 |
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roasted red bell pepper, chopped |
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1 |
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red
bell pepper, cored, seeded, and chopped |
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1 |
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(4-ounce) can pimientos, chopped |
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1 |
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small tomato, cored and chopped |
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2 |
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scallions minced |
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2 |
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garlic cloves, minced |
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Juice of 1 lemon (about 3
tablespoons) |
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1/4 |
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cup
chopped fresh cilantro |
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2 |
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tablespoons chopped fresh chives |
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1/4 |
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cup
olive oil |
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2 |
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tablespoons red wine vinegar |
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2 |
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teaspoons salt |
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1 |
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teaspoon freshly ground pepper |
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1. Combine roasted pepper, bell pepper,
pimiento, tomato, scallions, garlic, lemon juice,
cilantro, chives, olive oil, vinegar, salt, and pepper
in a bowl and stir to blend thoroughly. Refrigerate in
an airtight container until ready to
serve. | | |
