Bell Pepper Salsa
Ready In: 15 mins
Yields: 1 cup
Ingredients
- 50 g coloured bell peppers (red, yellow, green)
- 2 teaspoons balsamic vinegar
- 2 garlic cloves
- 1 teaspoon olive oil
- 1 teaspoon parsley
- salt & pepper (to taste)
Directions
- Roast the bell peppers over a direct flame, charring the skins lightly. Wrap in a damp cloth and leave for a while. The skins should peel off easily.
- Roast the garlic in a pan. Cool and chop finely. Add to the diced bell peppers.
- Season with the salt, pepper, olive oil and balsamic vinegar and mix well. Stir in the chopped parsley.
- Serve with crudites, nachos etc.
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