Charlene's Recipe

roasted pepper and tomato salsa

Category: Dips, Sauces and Toppings

makes about 2 1/3 cup

1 (15 oz) canned crushed tomatoes
1 cup chopped roasted red bell pepper
1 tsp minced jalapeno chili pepper
1 Tbsp olive oil
2 tsp cider or balsamic vinegar
2 cloves garlic
2 Tbsp chopped cilantro or parsley
1/4 tsp salt

Combine tomatoes and chopped red peppers in a mixing bowl.
In skillet, cook the garlic, cilantro and chili pepper in olive oil until garlic is soft. Stir into tomato mixture with vinegar and salt.