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Roasted Red Pepper Salsa
Filed under: Appetizers, Condiments, Condiments - Dips, Condiments - Relishes, Condiments - Salsa.
Incredible on eggs, as a spread for sandwiches, served with roasted chicken & quail, as a dip for crostini and tortilla chips, spooned on pasta as a sauce.
4 red bell peppers (may substitute a jar of fire roasted red peppers)
1 Tb. olive oil
1/2 cup dried tomatoes (1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels)
3 Tb. chopped fresh basil
1 Tb. balsamic vinegar
2 to 3 cloves garlic, minced
1/2 tsp. Salt
1/2 tsp. Fresh rosemary, finely chopped
1/4 tsp. Ground red pepper
Roast peppers on an aluminum foil lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once. Place peppers in a heavy duty ziploc plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.
Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
Stir together bell pepper, tomato, basil and remaining ingredients. Cover and chill salsa up to 2 days.
Yield: 2 cups
Prep Time: Prep time: 20 minutes,
Cook Time: Bake time: 12 minutes
Other recipes by Murski Homestead B&B:
Spiced Melon Balls
Creole Stuffed Summer Squash
Shredded Chicken In Green Sauce