Recipe - Roasted Fresh Pepper Salsa

3 Fresh jalapeños (to 4);
different colors,
If possible
2 Fresh Anaheim; yellow wax
Or guero peppers
1 Red bell pepper
1 Yellow or orange bell pepper
1 Garlic clove; minced
1 small Red onion; minced (One half cup)
3 Radishes; trimmed, minced
One half cup Chopped fresh cilantro
Three fourths teaspoon Salt
One fourth teaspoon Freshlyground black pepper
3 tablespoon Fresh lemon juice
Fresh cilantro; for garnish

Roast jalapeños, Anaheim, and bell peppers over gas flame, or under
broiler, until blackened all over, turning as needed. Transfer to large
bowl, cover tightly with plastic, and let steam until cool enough to
handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected
in bowl. Cut jalapeños into halfinch pieces, Anaheims and bells into one
inch pieces. Transfer peppers and any reserved juices to small bowl. Add
remaining ingredients to peppers; combine. Garnish with reserved cilantro.
Will keep, covered, in refrigerator, 4 to 6 hours. Makes 3 cups.

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
S(Formatted for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "3
cups"

Per serving: 114 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; One half Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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