Roasted Pepper Salsa

Ingredients and Instructions

3 poblanos, roasted, peeled, seeded & julienned

3 red bells, roasted, peeled, seeded & julienned

2 garlic cloves, roasted, peeled & thinly sliced

½ red onion, thinly sliced

3 Tbsp lemon or lime juice

6 Tbsp olive oil

Salt and black pepper

2 Tbsp chopped fresh oregano

• Mix ingredients together in large bowl.

• Serve at once with grilled or sauted fish or reserve up to 6 hours.

• Serve at room temperature.