Emeril Lagasse
Emeril Lagasse
June 1996

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Recipe Summary test

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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