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Roasted Red Pepper Salsa

Yield 2 cups
After one taste of this herby and robust Roasted Red Pepper Salsa it will stay in your go-to recipe vault forever.


  • 4 red bell peppers
  • 1 tablespoon olive oil
  • 1/2 cup dried tomatoes*
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 2 to 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Bake peppers on an aluminum foil-lined baking sheet at 500° for 12 minutes or until peppers look blistered, turning once.

  2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.

  3. Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.

  4. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired.

  5. * 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.