Roasted Red and Green Pepper Salsa
Salsas are wonderful garnishes for all kinds of foods, from grilled meats to sandwiches to salads. You can buy prepared salsas, of course, but here are some recipes for fresh-tasting salsas that are easy to make. Dish them up right away, or prepare them ahead for their flavors to meld.
I like to serve these as a trio on a buffet with cold chicken, ham or smoked turkey, but they’re also fun with a big bowl of chips.
Cut the main ingredients to the same size for the most attractive appearance.
Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.
Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary.
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