Roasted Red Pepper Salsa


Photo: flickr user Ben+Sam

Yield:

4.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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Ingredients

2 lg. red bell peppers, roasted, peeled, seeded, and chopped
1/4 cup oil-cured olives, pitted and chopped
cup freshly grated Parmesan cheese
1/4 cup olive oil
2 tablespoons fresh lime juice
1 bunch scallions (white and light green parts only), choppe
3 tablespoons (or more) chopped fresh coriander (cilantro)
Salt and freshly ground black pepper to taste

Preparation

1
Combine all the ingredients in a medium-size mixing bowl and refrigerate overnight. Allow the mixture to return to room temperature before serving. Stir well just before serving. Yield: about 2 cups.

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