Roasted Red Pepper Salsa


  • 3 large red bell peppers
  • 1 jalapeno pepper, deseeded and minced
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 3/4 tsp. salt
  • 2 tsp. fresh parsley, chopped

Preheat broiler to 500 degrees. Line a baking sheet with aluminum foil and set aside.

Cut each pepper in half and remove the seeds. Lay each pepper, skin side up, on the baking sheet. Press down so the peppers lay flat.

Broil for 15-20 minutes or until peppers are charred. Remove from oven and place in a large bowl. Cover tightly with plastic wrap or aluminum foil and let stand for 20 minutes.

When cool enough to handle, peel the skin off the peppers. Cut the peppers into small chunks and toss with remaining ingredients. Refrigerate until ready to use. Serve on top of grilled steak or chicken.
by The Savvy Kitchen