This delicious salsa recipe, served at the B&B during the summer months when we have fresh peppers from the garden, is good anytime of the year by substituting the jarred peppers. Great served with toasted pita triangles, tortilla chips, with cheese, as a condiment with roasted chicken, as a pasta sauce, as a spread for a great sub or breakfast tacos….. The list is endless…..
4 red bell peppers (may substitute a jar of fire roasted red peppers)
1 Tb. olive oil
½ cup dried tomatoes (1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels)
3 Tb. chopped fresh basil
1 Tb. balsamic vinegar
2 to 3 cloves garlic, minced
½ tsp. Salt
½ tsp. Fresh rosemary, finely chopped
¼ tsp. Ground red pepper
Yield: 2 cups
Prep time: 20 minutes, Bake time: 12 minutes
Tags: Appetizers, Roasted Red Pepper Salsa Recipe, Texas B&B Cooking Classes, Texas B&B Salsa Recipe
