How to make it

  • Bake peppers on an aluminum foillined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once.
  • Place peppers in a heavy duty ziptop plastic bag seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Coarsely chop peppers; drizzle with 1 tablespoon oilive oil; set aside.
  • Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
  • Stir together bell pepper, tomato, basil, and remaining ingredients.
  • Cover and chill salsa up to 2 days.
  • Yield: 2 cups
  • * 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes; Drain tomatoes well, pressing between layers of paper towels..

People Who Like This Dish 4
Reviews & Comments 4

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    " It was excellent "
    chefelaine ate it and said...
    YUMMMM!! I LOVE peppers, and love this recipe! HIGH FIVER, kiddo! :+D
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  • alexander_kassal 12 years ago
    Would this go well with your shrimp dish? I think so.
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  • pudgy47 12 years ago
    like this recipe. This would work over chicken or shrimp. Thanks.
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  • chefmeow 12 years ago
    Yummy. This sounds fantastic. Would also be good over pasta. Can't wait to try this delight. Thanks for posting.
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