Roasted Three Pepper Salsa

Roasted Three Pepper Salsa
Makes: 4 Cups

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 celery stalk, chopped
3 Tbsp Italian parsley, fresh chopped
2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
2 Tbsp olive oil
2 tsp capers, rinsed, drained
1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
1 garlic clove, minced
1 tsp lemon juice, fresh
2 Corona beers
pepper, freshly ground
• Open beer, taste for quality assurance purposes.
• Roast bell peppers
• Make sure beer is still good.
• Peel and seed.
• Cut bell peppers into 2" x ¼ " strips.
• Further beer tasting required.(he-he)

• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
• Cover.
• Finish beer.
• Open second beer.
• Let stand 1 hour to mellow flavors.
• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
• Stir lemon juice and salsa.
• Season with salt and pepper.
• Serve.

Jot’s Notes:
• This salsa would probably have been better as a side dish.
• I’d ignore their cutting suggestion and cut the peppers into smaller strips.
• This was bland the second day. It is probably only good the first day.