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Nutrition Facts
Serving Size 1 (90g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup turbinado sugar
Calories 24
Calories from Fat 1		(8%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 184mg		5%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.5g
Protein 0.9g		1%
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Fire-Roasted Pepper Salsa

Recipe #398542 | 13 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SassiFras
Nov 9, 2009

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate.

SERVES 4 (change servings and units)

Ingredients

1 red bell pepper
1 orange bell pepper
1 jalapeno chile
1 scallion (white part only and some of the green)
1/2 cup turbinado sugar
2 tablespoons cider vinegar

Directions

1
Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.
2
When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.