Karry Hosford
Yield
6 servings (serving size: 1/2 cup)

You can serve this as a side dish or on top of toasted baguette slices for an appetizer. Any assortment of sweet roasted bell peppers works in this recipe.

How to Make It

Step 1

Combine all ingredients in a large bowl.

Step 2

Note: Store salsa in the refrigerator for up to 2 days.

Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
August 27, 2012
This salsa is lovely - fresh summer vegetables at their best. A great salty pop from the capers; I would also chop kalamata olives very finely next time and add to the mix. It's delicious on bruschetta, but also as a stuffing over a baked potato, or spooned over baked tofu. Add more basil and parsley though!