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This is a tasty accompaniment for a summer barbecue. Can be made ahead or while the meat is on the grill (barbecue). -- EclecticCooking.com

Ingredients:

2 yellow bell peppers (capsicum)
3 tomatoes
2 cloves garlic
3-4 stalks of celery, including the leaves
1/4 Cup (1/2 dl) olive oil (or less)
Little balsamic vinegar
1 Tbsp fresh cilantro (coriander leaves), chopped
1 Tbsp fresh parsley, chopped
Salt and pepper to taste

Directions:

Cut the bell peppers in half, remove seeds and grill or barbecue until the skin is blackened and begins to bubble. Place the peppers in a plastic bag until cooled, remove and pull off the skin. Cut the peppers into small cubes. Cut the tomatoes in half, remove the seeds and cut them into cubes.

Crush the garlic, chopped cilantro, parsley, olive oil, a little balsamic vinegar and mix with the peppers and tomatoes. Season with salt and pepper. Set aside for 30 minutes or longer to blend the flavors. Serve with grilled or barbecued meat.

(Serves 4)

Grilled Pepper Salsa. To import, drag image to your MacGourmet recipe box.

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