Green Pepper Salsa
Use this spicy salsa to accompany grilled poultry, meat, or fish.
  • 2 green bell peppers, cut lengthwise into flat panels
  • 4 pickled jalapeño peppers, minced
  • 1/2 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt

1. Preheat the broiler. Place the bell pepper pieces, skin-side up, on the broiler rack and broil 4 inches from the heat the skin is charred, about 10 minutes. When the peppers are cool enough to handle, peel and dice them.

2. Transfer the bell peppers to a medium bowl. Add the pickled jalapeños, cilantro, lime juice, oil, oregano, and salt.

Nutritional Information
Per 1/3 cup: 40 calories, 2.4g total fat (.3g saturated), 0mg cholesterol, 1g dietary fiber (0.3g soluble), 5g carbohydrate, 1g protein, 141mg sodium.
Good source of: capsaicin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
6 servings

Prep Time