Roasted Pepper Salsa and Chips

This Salsa recipe is one of my favorites. Chips and dip always go well for game time or a lazy summer afternoon on the back deck.

Adjust the heat on this salsa recipe by adding or removing the amount of jalapeno pepper and cilantro used. It will keep well in the fridge for up to 10 days.

For this Salsa recipe you will need:

• 6-8 large tomatoes, seeded
• 1 large green pepper
• 1 large red pepper
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 2 jalapeno peppers (more if you want it hotter)
• 1/4 cup fresh cilantro
• juice of one lime
• salt
• pepper

place peppers on cookie sheet and roast in 450 degree oven for 20 minutes. Remove from oven and allow to cool completely. When peppers are cool remove seeds and dice.

Cut tomatoes in half and remove seeds with a spoon. Dice tomato meat and onion and place in large bowl with diced peppers and chopped garlic. Add lime juice and cilantro and season with salt and fresh ground black pepper. Toss to combine.

Refrigerate for at least 2 hours before serving to allow flavors to blend.

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