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Grilled Tomato Pepper Salsa
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Recipe Information
Kate Ransdell

Serves/Makes:2 cups

  • 2 medium-size ripe tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 thick slice (3/4-inch) white onion
  • 2 jalapeno chiles
  • 1 tsp (5 ml) olive oil
  • 1 tbsp (15 ml) Mexican oregano
  • 1/4 tsp (1 ml) salt
  • In a bowl toss tomato, bell peppers, onion slice and jalapeno in the oil.
  • Grill over charcoal fire until vegetables are soft and richly browned, about 10 minutes.
  • Pull off and discard tops from jalapenos and bell peppers; puree them with all other ingredients in a food processor or blender.
  • This is best if served at room temperature with grilled poultry or fish.

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