Recipe - Roasted Pepper Salsa

3 Red bell peppers; roasted,
peeled,
; and minced
3 Cloves garlic; chopped
One fourth cup Tomato puree
1 small Red onion; minced
One fourth cup Chopped fresh basil
2 tablespoon Red wine vinegar
3 tablespoon Olive oil
2 Anaheim chiles; roasted,
peeled,
; and minced
One half teaspoon Dried coriander
One half teaspoon Chili powder
Salt and pepper to taste

In a large bowl, toss together the bell peppers, garlic, tomato puree, red
onion, and basil. Add vinegar, olive oil, and chiles, and mix well. Season
with coriander, chile powder, salt and pepper. Let stand for about 30
minutes before serving.

Makes about 1 cup.

Converted by MC_Buster.

Per serving: 565 Calories (kcal); 42g Total Fat; (62% calories from fat);
7g Protein; 49g Carbohydrate; 0mg Cholesterol; 277mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 7 One half Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.