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

Recipe by Southern Living May 2001

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Yield:
2 cups
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Ingredients

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Directions

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

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  • 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.

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

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

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

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