Roasted Red Pepper Salsa

While salsas are always delicious with tortilla chips, try something different and serve dollops of salsa on toasted French bread or use garlic bagel chips for dipping.

INGREDIENTS | SERVES 12

2 large red bell peppers

12 scallions

3 tablespoons fresh cilantro

1⁄4 cup black olives

1⁄3 cup grated Parmesan cheese

1⁄4 cup olive oil

4 tablespoons lime juice

1⁄2 teaspoon salt

1⁄2 teaspoon ground black pepper

  1. Preheat oven to 350°F.
  2. Remove the cores and seeds from the red peppers. Slice into 1–2"-wide strips. Coat the insides with olive oil and bake for 1 hour or until lightly brown. Let cool, then chop into 1⁄4" pieces.
  3. Remove the skin from the scallions and discard all but 2" of the white and light-green part; chop into 1⁄4" pieces. Chop the cilantro into 1⁄8" pieces. Remove the pits from the olives and slice into 1⁄4" pieces.
  4. Combine all the ingredients in a medium-sized mixing bowl. Cover and refrigerate for 12 hours. Let stand until mixture reaches room temperature before serving.