Grilled Pepper Salsa

  • Yield: 1 1/2 cups


1-- green bell pepper, halved and seeded
1large tomato, diced
1/2cup minced red onions
1-- jalapeno, seeded and minced
2tablespoons lime juice
1teaspoon kosher salt
2tablespoons minced cilantro


  1. Heat a charcoal or gas grill. Oil the grill rack well. Grill pepper halves, skin side down, about 5 minutes or until tender and skins are slightly charred. (If you don't have a grill, broil the pepper halves skin side up). Using a sharp paring knife, peel away as much skin as possible. Chop the peppers and mix in a nonreactive container with remaining ingredients.