Roasted Tomato-And-Bell Pepper Salsa
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 3
 

Ingredients:

3 large tomatoes -- (1-1/2 pounds)
3 large green bell peppers -- (1-1/2 pounds)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 dash ground red pepper
 

Preparation:

Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins. Chop and set aside. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside. Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: 1/2 cup).