Grilled Red Pepper Salsa

The charring and roasting of the red pepper in this recipe holds up very well to grilled red meats. It is an excellent compliment to grilled steak or as a condiment for burgers.

While the original recipe called for habernero or Scotch bonnet chiles, I tend to think that they are too hot for the average person. In this adaptation, I suggest replacing them with serano or jalapeno peppers. If you are a chilehead - go for the Habs!

Also note that the recipe calls for flat leaf parsley over curly parley. My preference is the flat leaf for its flavor and texture in this salsa.

Ingredients:

• 6 red bell peppers
• 1 to 2 Serrano or jalapeno pepper , seeded and minced
• 1 clove garlic - finely chopped
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh flat leaf parsley - coarsely chopped
• 3/4 tsp salt
• 1/2 tsp fresh black pepper

Process:

1. Prepare grill for direct-heat cooking over medium-hot heat
   
   
2. Oil the grill rack and grill bell peppers (covered only if using a gas grill) - turning occasionally until the peppers are slightly softened and charred (about 15 to 20 mins)
   
   
3. Transfer bell peppers to a large bowl and cover tightly with plastic wrap - let stand 20 minutes
   
   
4. When peppers have cool enough to handle - peel peppers, discarding stems and seeds, and cut lengthwise into thin strips or other desired cut
   
   
5. Toss with remaining salsa ingredients