Active Time
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Total Time
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Yield
Serves : MAKES ABOUT 2 1/2 CUPS

How to Make It

Step 1    

Roast the bell pepper over a gas flame or under a broiler, turning often, until charred. Transfer to a paper bag and let steam for 5 minutes. Peel the charred skin and discard the core, ribs, and seeds. Finely chop the pepper.

Step 2    

Combine all the ingredients except the cilantro in a medium bowl. Stir in the cilantro and serve chilled or at room temperature.

Make Ahead

The salsa can be refrigerated for up to 6 hours.

Serve With

Pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp.

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