ROASTED PEPPER AND BASIL SALSA

ROASTED PEPPER AND BASIL SALSA image

Yield 1 Cup

Number Of Ingredients 6

Ingredients

3 red peppers (I used large peppers--got more than 1 cup.)
2 garlic cloves, finely chopped
10 basil leaves, torn (I used large leaves.)
1 tbsp red wine vinegar
3 tbsps olive oil
salt and black pepper to taste

Steps:

Grill, peel and seed the peppers. (I didn't peel. I seeded first.) Cut into a fine dice. (I didn't do it too fine.) Combine with rest of ingredients, cover and let stand for 30 minutes at room temperature to allow flavors to marry. Serve at room temp. Great wih grilled fish. NB: Can be made 1 day in advance, but shoutld be brought back to room temp before serving. Also, if preparing in advance, omit basil, without basil, which should not be added until two hours before serving.

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