Monday, November 2, 2009

Roasted tomato-And-Bell Pepper Salsa

This recipe can also be used as a topping for chicken parmigiana; which will be by next post.

3 large tomatoes (about 1.5lbs)
3 large green or red bell peppers (about 1.5lbs)
1/4 chopped parsley (Italian will work as well)
1 tblsp olive oil
1.5 tblsp fresh lemon juice
1 tsp cumin (I like to roast whole cumin seeds and then ground them myself!)
1 tsp lemon rind
1/2 tsp salt
dash ground red pepper

Cut tomatoes in half crosswise; push seeds out of middle sections. Place tomato halves, skin side up, on broiler rack and place rack on broiler pan. Broil 3" from heat for 10 minutes or until blackened and charred. Let stand 10 minutes; remove and discard skins. Chop and set aside.
Cut bell peppers in half lengthwise and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3" from heat 12 minutes or until blackened and charred. Place in a zip-lock, seal for 15 minutes. Peel and discard skins. Chop and set aside.
Combine parsley and next and next 6 ingredients in a large bowl and stir well. Add tomato and pepper and stir to combine.
You can serve these with homemade pita chips (brush pita bread with olive oil, cut up pita bread into triangles and sprinkle with desired seasoning like garlic powder and italian seasoning. Bake @ 350 for about 10 minutes or until toasted.)

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