Preparation / Directions:
Proceed as follows:
1.Bake the bell peppers in the oven at 250 - 275
or 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 jalapeño 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.