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Jan 2010

Roasted Red Pepper, Parsley and Caper Salsa

  • 3 lg red bell peppers
  • 3 tbs Italian parsley, chopped
  • 3 tbs capers, rinsed and drained
  • 1 ½ tbs garlic
  • 2 tbs EVOO
  • 2 tsp balsamic vinegar
Turn broiler to high. Place whole peppers on a cookie sheet and slip under broiler. Char peppers – turning them as they blacken (about 5-7 minutes). Remove from oven and put into plastic or paper bag. Close tightly and set aside for 15-20 minutes. Peppers will steam and loosen skin. Gently peel charred skin off. Halve pepper and clean out seeds. Do not rinse. Chop pepper into small pieces. Chop parsley. Finely chop garlic. Combine peppers, capers, parsley and garlic. Add EVOO and balsamic vinegar. Season to taste and let rest. Even better if you can make a day ahead.  Serve at room temperature.