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Name: Roasted Tomato-And-Bell Pepper Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 3 lg Green bell peppers, (1-1/2; 1/4 c Chopped fresh flat-leaf; 1 ts Lemon Rind grated; 1 tb Fresh Lemon Juice; 1 ts Ground cumin; 1/2 ts Salt; 1 ds Ground red pepper; 3 lg Tomatoes, (1-1/2 pounds); 1 tb Extra-Virgin Olive Oil

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INGREDIENTS

3 lg Green bell peppers, (1-1/2
1/4 c Chopped fresh flat-leaf
1 ts Lemon Rind ; grated
1 tb Fresh Lemon Juice
1 ts Ground cumin
1/2 ts Salt
1 ds Ground red pepper
3 lg Tomatoes, (1-1/2 pounds)
1 tb Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins. Chop and set aside. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside. Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: 1/2 cup). Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar 97 by lunchuck on Mar 19, 1997

NOTES

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Roasted Tomato-And-Bell Pepper Salsa

3 lg Green bell peppers, (1-1/2
1/4 c Chopped fresh flat-leaf
1 ts Lemon Rind grated
1 tb Fresh Lemon Juice
1 ts Ground cumin
1/2 ts Salt
1 ds Ground red pepper
3 lg Tomatoes, (1-1/2 pounds)
1 tb Extra-Virgin Olive Oil

Cut tomatoes in half crosswise; push seeds out of middle section with  thumbs. Place tomato halves, skin side up, on a broiler rack, and place  rack on a broiler pan. Broil 3 inches from heat 10 minutes or until  blackened and charred. Let stand for 10 minutes; remove and discard skins.  Chop and set aside.    Cut bell peppers in half lengthwise, and discard seeds and membranes. Place  pepper halves, skin side up, on a foil-lined baking sheet; flatten with  palm of hand. Broil 3 inches from heat 12 minutes or until blackened and  charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for  15 minutes. Peel and discard skins. Chop and set aside.    Combine parsley and next 6 ingredients in a large bowl, and stir well. Add  tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield:  3 cups (serving size: 1/2 cup).    Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar  97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 3 Servings

Calories: 170
Calories from Fat: 165 (97%)

Amt Per Serving		% DV

	Total Fat 18.4g	24 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 6g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 50mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.6g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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