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Bell Pepper Salsa

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“When you get fed up of regular old salsa..”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the bell peppers over a direct flame, charring the skins lightly. Wrap in a damp cloth and leave for a while. The skins should peel off easily.
  2. Roast the garlic in a pan. Cool and chop finely. Add to the diced bell peppers.
  3. Season with the salt, pepper, olive oil and balsamic vinegar and mix well. Stir in the chopped parsley.
  4. Serve with crudites, nachos etc.

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