Sweet Bell Pepper Salsa
Ingredients:
3 medium red, yellow, and/or orange bell peppers
1 Large red onion, cut into 1/2 inch slices
1 jalapeño pepper
Juice of 1 lime
2 Tablespoons extra virgin olive oil
2 teaspoons capers, chopped
1 Tablespoon agave syrup
1/2 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1 Large red onion, cut into 1/2 inch slices
1 jalapeño pepper
Juice of 1 lime
2 Tablespoons extra virgin olive oil
2 teaspoons capers, chopped
1 Tablespoon agave syrup
1/2 cup chopped fresh cilantro
1/4 teaspoon kosher salt
Directions:
Preheat grill to medium-hot.
Quarter the bell peppers and remove the seeds. Grill bell peppers, jalepeno, and onion, turning as needed, until charred, 5-6 minutes.
Coarsely chop the bell peppers and onions, and mince the jalepeno (remove the seeds if you must).
Whisk lime juice, oil, agave and salt in a large mixing bowl.
Add cilantro, capers, and the vegetables and toss to combine.
Quarter the bell peppers and remove the seeds. Grill bell peppers, jalepeno, and onion, turning as needed, until charred, 5-6 minutes.
Coarsely chop the bell peppers and onions, and mince the jalepeno (remove the seeds if you must).
Whisk lime juice, oil, agave and salt in a large mixing bowl.
Add cilantro, capers, and the vegetables and toss to combine.
Notes:
Serve over grilled salmon (YUM!), steaks, tortilla chips, or just eat it with a spoon.
Avoid using green bell peppers. They are slightly too bitter for this salsa.
If you don't have agave syrup, you can use honey or maple syrup instead, but it will change the flavor slightly.
Avoid using green bell peppers. They are slightly too bitter for this salsa.
If you don't have agave syrup, you can use honey or maple syrup instead, but it will change the flavor slightly.