Roasted Red Bell Pepper Salsa


Roasting the peppers for this salsa makes them tender and sweet. Serve it over grilled fish, chicken, or steak, on top of Creamy Scrambled Eggs, or with warm corn tortillas to turn leftover meats into a soft taco lunch.

Makes about 1½ cups 

3 bell peppers (yellow, red, green, or a combination), roasted, peeled, seeded, and diced
2 jalapeño peppers, roasted, peeled, seeded, and diced
4 garlic cloves, roasted, peeled, and diced
½ cup chopped fresh cilantro
6 basil leaves, cut into thin strips
2 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Sea salt and freshly ground black pepper to taste

Put the bell peppers, jalapeño peppers, garlic, cilantro, basil, olive oil, lemon zest and juice, lime zest and juice, salt, and pepper in a large bowl and stir to mix. Taste for seasoning and add more salt or pepper if desired. Serve immediately or refrigerate in an airtight container for up to 2 days.