Served as a chip dip or an accompaniment for grilled meat, you’ll love the bright flavor of this red bell pepper salsa recipe.

3 cloves garlic
1 cup ripe tomatoes
1 cup red bell peppers
1 teaspoon extra virgin olive oil
1/2 cup cilantro
1/3 cup green onions
1-1/2 teaspoon balsamic vinegar
1/4 teaspoon brown sugar

Preheat oven to 350°. Alternately, you can cook on a medium-low heat spot of your grill.

Peel and finely chop the garlic cloves. Wash the tomatoes and bell peppers. Remove the seeds from the peppers; coarsely chop the tomatoes and peppers. Wash the cilantro: pick 10 – 15 leaves and reserve for garnish. Clean the green onions and coarsely chop.

Place the garlic, tomatoes, peppers and olive oil in an 8″ square pan, cover tightly with foil. Bake for 50 – 60 minutes until the tomatoes are easy to mash.

Allow the tomato mixture to cool briefly; pour into a blender or food processor fitted with a blade. Add the cilantro, green onions, vinegar and sugar. Pulse process until coarsely pureed. Season with salt to taste. Garnish with reserved cilantro leaves.

Yield: 1 cup

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