Recipes

Grilled Red Pepper Salsa

Prep: 5 minutes | Cook: 10 to 15 minutes

INGREDIENTS

• 2 large or 3 medium Prime Time red bell peppers
• 1/4 cup chopped oil-cured black olives
• 2 tablespoons drained capers
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 2 tablespoons chopped Italian flat-leaf parsley
• 1 1/2 teaspoons fresh lemon juice
• 1/4 to 1/2 teaspoon crushed hot red pepper flakes
• 1/8 teaspoon salt

PREPARATION

Prepare 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