Roasted Three Pepper Salsa

Course : Salsas
Serves: 1
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1 medium red pepper
1 medium green pepper
1 medium yellow pepper
1 medium celery stalk -- chopped
3 tablespoons parsley -- fresh, chopped
2 tablespoons black olives
2 tablespoons olive oil
2 teaspoons capers -- rinsed and drained
1 teaspoon rosemary -- minced
1 clove garlic -- minced
1 teaspoon lemon juice -- fresh
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

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.

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