Grilled Red Pepper SalsaPrep: 5 minutes | Cook: 10 to 15 minutes
PREPARATIONPrepare a hot fire. Set peppers on grill and cook, turning frequently, until skin is charred and blackened all over, 10 to 15 minutes. Immediately seal peppers in a plastic or brown paper bag and let stand for 10 minutes.
Rub peppers under cold running water to remove charred skin. Remove and discard stems and seeds. Finely chop peppers and place in a small bowl.
Add all remaining ingredients to roasted peppers and stir to blend well. Let stand at room temperature for up to 3 hours, or cover and refrigerate for up to 3 days.
MAKES 1 CUP