Best Roasted Pepper And Basil Salsa Recipes

ROASTED PEPPER AND BASIL SALSA

Roasted Pepper and Basil Salsa image

Make and share this Roasted Pepper and Basil Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 6

Ingredients

3 red bell peppers
2 cloves garlic, peeled,finely chopped
10 basil leaves, torn or cut into a chiffonade
1 tablespoon red wine vinegar
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

Preheat broiler or prepare grill to high heat.
Roast peppers under broiler or on grill, turning frequently until charred on all sides.
Remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle.
Remove and discard charred skin, then core and seed peppers.
Cut them into fine dice.
In medium bowl, combine peppers, garlic, basil, vinegar and oil.
Season with salt and pepper to taste.
Cover and let stand 30 minutes at room temperature to allow flavors to blend.

Nutrition Facts : Calories 486.2, Fat 41.8, SaturatedFat 5.7, Sodium 18.3, Carbohydrate 24.2, Fiber 8, Sugar 15.1, Protein 4.7

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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