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Roasted Pepper And Basil Salsa

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Ingredients

Adjust Servings:
3 red bell peppers
2 cloves garlic, peeled,finely chopped
10 basil leaves, torn or cut into a chiffonade
1 tablespoon red wine vinegar
3 tablespoons olive oil
salt & freshly ground black pepper

Nutritional information

486.2
Calories
375 g
Calories From Fat
41.8 g
Total Fat
5.7 g
Saturated Fat
0 mg
Cholesterol
18.3 mg
Sodium
24.2 g
Carbs
8 g
Dietary Fiber
15.1 g
Sugars
4.7 g
Protein
443g
Serving Size

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Roasted Pepper And Basil Salsa

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    Cuisine:

    This was really good! Both in its traditional use as salsa with tortilla chips and piled in a chicken tortilla wrap. As soon as I get another batch made, I'm going to really quickly (i.e. before it all gets eaten too!) put some in the freezer to see how it does in there. If it freezes successfully (and I suspect it might), it will be a great way to preserve both roasted red bells and basil. Thanks for a great recipe.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Roasted Pepper and Basil Salsa, , This was really good! Both in its traditional use as salsa with tortilla chips and piled in a chicken tortilla wrap As soon as I get another batch made, I’m going to really quickly (i e before it all gets eaten too!) put some in the freezer to see how it does in there If it freezes successfully (and I suspect it might), it will be a great way to preserve both roasted red bells and basil Thanks for a great recipe


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    Steps

    1
    Done

    Preheat Broiler or Prepare Grill to High Heat.

    2
    Done

    Roast Peppers Under Broiler or on Grill, Turning Frequently Until Charred on All Sides.

    3
    Done

    Remove and Place Peppers in Bowl, Then Cover Them For 15 Minutes or Until Cool Enough to Handle.

    4
    Done

    Remove and Discard Charred Skin, Then Core and Seed Peppers.

    5
    Done

    Cut Them Into Fine Dice.

    6
    Done

    in Medium Bowl, Combine Peppers, Garlic, Basil, Vinegar and Oil.

    7
    Done

    Season With Salt and Pepper to Taste.

    8
    Done

    Cover and Let Stand 30 Minutes at Room Temperature to Allow Flavors to Blend.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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