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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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After one taste of this herby and robust Roasted Red Pepper Salsa it will stay in your go-to recipe vault forever. Ingredients:
4 red bell peppers |
1 tablespoon olive oil |
1/2 cup dried tomatoes |
3 tablespoons chopped fresh basil |
1 tablespoon balsamic vinegar |
2 to 3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh rosemary, finely chopped |
1/4 teaspoon ground red pepper |
Directions:
1. Bake peppers on an aluminum foil-lined baking sheet at 500° for 12 minutes or until peppers look blistered, turning once.
2. Place peppers in a heavy-duty zip-top 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.
3. Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
4. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired.
5. * 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.
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