Recipe Details

Summary

Name: Roasted Three Pepper Salsa

Category: Salsa

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 celery stalk, chopped

3 Tbsp Italian parsley, fresh chopped

2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)

2 Tbsp olive oil

2 tsp capers, rinsed, drained

1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled

1 garlic clove, minced

1 tsp lemon juice, fresh

2 Corona beers

pepper, freshly ground

• Open beer, taste for quality assurance purposes.

• Roast bell peppers

• Make sure beer is still good.

• Peel and seed.

• Cut bell peppers into 2" x Ľ " strips.

• Further beer tasting required.

• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in

medium bowl.

• Cover.

• Finish beer.

• Open second beer.

• Let stand 1 hour to mellow flavors.

• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room

temperature.

• Stir lemon juice and salsa.

• Season with salt and pepper.

• Serve.