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Ingredients:
3 bell peppers, red, chopped coarsely
1 bell pepper, green, chopped coarsely
1 small onion, green, chopped coarsely
3 tomatoes, plum, quartered
3 tbsp lime juice, fresh, or to taste
1 tbsp olive oil
1 freshly ground pepper to taste
Instructions:
In a food processor, chop the peppers, onion, and tomato finely but
do not let them liquefy. Transfer the mixture to a bowl, stir in the
lime juice and the oil, and pepper to taste, and let salsa stand for
30 minutes. Yields about 2 cups.
Servings: 1
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Bell Pepper Salsa Recipe brought to you by Mexican Recipes To-Go
