Ingredients
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3
-
2
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10
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
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
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1
Done
|
Preheat Broiler or Prepare Grill to High Heat. |
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2
Done
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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. |
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6
Done
|
in Medium Bowl, Combine Peppers, Garlic, Basil, Vinegar and Oil. |
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7
Done
|
Season With Salt and Pepper to Taste. |
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8
Done
|
Cover and Let Stand 30 Minutes at Room Temperature to Allow Flavors to Blend. |
