Roasted Red Pepper Salsa

Story

Perfect on a chicken breast sandwich, or a nice piece of lamb or steak, this roasted red pepper salsa is a sweet and colorful relish that will add pizzaz to any meal. (I just did jazz hands when I typed pizzaz. How could I not?) Make them ahead of time, and they’ll keep for about a week.

Recipe

• Prep Time:  10 minutes
• Cook Time:  ~40 minutes
• Total Time: ~50 minutes

Tools

• chef’s knife
• oven, preheated 400° F/ 200° C
• aluminum foil
• 2 medium mixing bowls
• wooden spoon
• plastic wrap

Ingredients

1 red bell pepper

2 cloves of garlic, diced

1 tbsp of chives, finely chopped

1 tsp of flat leave parsley, finely chopped

1/4 cup olive oil

salt and pepper to taste

Method

1. Preheat oven to 400° F/ 200° C.
2. Once oven is heated, place red bell pepper on a piece of aluminum foil in the oven.
3. While pepper is roasting, combine two cloves of diced garlic, 1 tbsp of finely chopped chives, 1 tsp of finely chopped flat leave parsley, and 1/4 cup olive oil.
4. When pepper is charred (~40 minutes) remove from oven, place in a bowl and cover with plastic wrap so that the pepper can sweat and the skin will peel easily (rest for 5 minutes).
5. Remove pepper from bowl and peel skin off of pepper.
6. Using a chef’s knife, remove membranes and seeds from the pepper and chop it.
7. Add chopped pepper to garlic and olive oil mixture and mix until ingredients are combined.
8. Salt and pepper salsa to taste.

Photo Credit: Lance Madson