So... Your a Dip and Things to Sip by Cookbooks

Author:Cookbooks [Cookbooks]
Language: eng
Format: epub, mobi, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:51:09+00:00

Source: Usenet News (news://rec.food.recipes)

19

Roasted Pepper Salsa

Makes: 4 servings

3 poblanos, roasted, peeled, seeded & julienned

3 red bells, roasted, peeled, seeded & julienned

2 garlic cloves, roasted, peeled & thinly sliced

½ red onion, thinly sliced

3 Tbsp lemon or lime juice

6 Tbsp olive oil

Salt and black pepper

2 Tbsp chopped fresh oregano

• Mix ingredients together in large bowl.

• Serve at once with grilled or sauted fish or reserve up to 6 hours.

• Serve at room temperature.

Jot’s Notes:

• With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.

• To roast the garlic, just toss the cloves, unhusked in with the peppers when you roast them. Treat them like little peppers.

• Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you can.

• This salsa had developed a nice peppery taste after 2 days. It should hold some appeal for a while.

• Some people thought this was a better side dish than a chip salsa.

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