Roasted red pepper salsa for hamburgers

Hamburgers are on the menu once each week at work. The burgers usually appear early in the week on the four-week cycle menu. Hot dogs, grilled sandwiches and pasta dishes fill the remaining lunches.

As you might guess, the residents have expressed boredom with the current menu. Since I'm obligated to follow the approved menu, I add interest by paring a relish or salsa with the sandwich lunches.

Last Thursday a roasted red pepper salsa accompanied the grilled hamburger. I served it on the side so the residents had a choice.

The spicy salsa served two purposes. It helped make up for the lack of cheese on the hamburger. (I didn't have enough inventory.)

It also gave the ladies an additional layer of flavor on the hamburger. It gave the sandwich an uplifting flavor profile while helping the residents avoid unwanted calories.

I plan to keep the roasted red pepper salsa when I write the new menu. One salsa or relish will be featured with each sandwich. The three hamburger lunches (reduced from four) will feature:

• Roasted red pepper salsa with cheddar cheese
• Green chili salsa with Monterrey jack cheese
• Sauteed mushroom & sweet onions with Swiss cheese

Sliced onion and tomato, pickle chips and lettuce with all the condiments are still available to residents who want to assemble a traditional hamburger.

ROASTED RED PEPPER SALSA

Use canned roasted red peppers if desired. To roast the sweet peppers, follow directions below.

4 roasted red bell peppers, chopped
1 jalapeno, seeded and chopped
2 tablespoons chopped cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
Salt and pepper, to taste

Combine ingredients. Season with salt and ground black pepper to taste. Serve immediately. Makes about 2 cups.

To roast red bell peppers: Blacken skins of bell peppers under a broiler or over the flame of a gas burner. Place blackened peppers in a zipper lock bag and seal closed. Leave for 5 minutes so the steam helps to lift the skin from flesh.

When 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 finely chop with a knife. Add reserved juices to the salsa.