Preparation / Directions:
1. Bake the bell peppers in the oven at 250 - 275C until a major part of the skin is blackened. This normally requires 20 - 30 minutes. Do NOT use a grill.
2. Transfer the bell peppers to a paper bag, close it, open again after 15 minutes and remove the black skin and the seeds from the bell peppers. Instead of using a paper bag, you can wrap the baked peppers in household tissue.
3. Process the baked and deseeded bell peppers, the garlic, the jalapeno peppers and the pine nuts in a food processor for 30 - 45 seconds.
4. Add spices, and, if necessary to get the right consistency, also some water. The salsa can be kept in the refrigerator for up to a week but should not be frozen.
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