Sunday, October 23, 2005

Sweet Bell Pepper Salsa

Here's a second salsa from The Complete Guide to Sauce Making. I served this and fiery citrus salsa last light with grilled chicken breast for a friend who recently suffered a heart attack. He and his wife must now eat a heart-friendly diet. I though the salsas would liven the meal with flavor.


This recipe is adapted from The Complete Guide to Sauce Making by Christine France.

1 red bell pepper
1 yellow bell pepper
1 red chili, seeded
2 tablespoons chopped cilantro leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon cumin
Salt and ground black pepper, to taste

Blacken the skins of the bell peppers under a broiler or over the flame of a gas burner. Place peppers in a bowl and cover with a clean dish towel. Leave for 5 minutes so the steam helps to lift the skin from flesh. Remove the dish towel.

When the peppers are cool enough to handle,, pierce a hole in the bottom of each and squeeze out the juices into a bowl. Peel, core and seed the peppers, then process the flesh in and juices in a blender or food processor with the chilies until finely chopped. Stir in oil, vinegar and cumin. Season with salt and ground black pepper to taste. Serve immediately.

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