Preparation:
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag.
Let stand 10 minutes to steam. Peel and seed.
Rinse if necessary; pat dry. Cut bell peppers into 2" x 1/4 " strips.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in medium bowl.
Cover. Let stand 1 hour to mellow flavors.
(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room temperature.) Stir lemon juice into salsa.
Season with salt and pepper. Serve. |
