Recipe - Roasted Tomato-And-Bell Pepper Salsa

3 lg Tomatoes, (1One half pounds)
3 lg Green bell peppers, (11/2
pounds)
One fourth cup Chopped fresh flatleaf
parsley
1 tablespoon Fresh lemon juice
1 tablespoon Extravirgin olive oil
1 teaspoon Ground cumin
1 teaspoon Grated lemon rind
One half teaspoon Salt
1 ds Ground red pepper

Cut tomatoes in half crosswise; push seeds out of middle section with
thumbs. Place tomato halves, skin side up, on a broiler rack, and place
rack on a broiler pan. Broil 3 inches from heat 10 minutes or until
blackened and charred. Let stand for 10 minutes; remove and discard skins.
Chop and set aside.

Cut bell peppers in half lengthwise, and discard seeds and membranes. Place
pepper halves, skin side up, on a foillined baking sheet; flatten with
palm of hand. Broil 3 inches from heat 12 minutes or until blackened and
charred. Place in a ziptop heavyduty plastic bag, and seal; let stand for
15 minutes. Peel and discard skins. Chop and set aside.

Combine parsley and next 6 ingredients in a large bowl, and stir well. Add
tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield:
3 cups (serving size: One half cup).

Recipe by: Cooking Light, June 1994, page 70 Posted to EATL Digest 18 Mar
97 by lunchuck jock@THIRDWAVE.COM on Mar 19, 1997