Recipes: Fire-roasted pepper salsa

FIRE-ROASTED PEPPER SALSA

Makes about 2 cups.

This salsa keeps for up to a month in a tightly capped jar in the refrigerator. It actually tastes best after it's had a chance to sit around for a while -- the flavors develop and bond as a team. Note: Bell peppers acquire a subtle, smoky flavor when broiled. You can also get a similar effect by charring them directly on a gas burner or on a charcoal grill, cooked close to the coals. This salsa looks especially beautiful if you make it with an assortment of colored peppers.

• Olive oil

• 2 lb. red, yellow or orange bell peppers (see Note)

• 1 1/2 tsp. minced garlic

• 1/2 tsp. salt, or to taste

• 1 tbsp. fresh lemon or lime juice

• Cayenne

Optional additions:

• 1/2 tsp. sugar

• 1/2 tsp. ground cumin

If broiling: Preheat the broiler and lightly brush a baking tray with olive oil. Place the whole peppers on the tray. Broil the peppers, turning them every 5 minutes until they are blackened all over, about 15 minutes total.

If grilling: Place the peppers on a grill over white hot coals. Grill, turning the peppers every 5 minutes, until blackened all over, about 15 minutes total.

To continue making the salsa: Transfer the broiled or grilled peppers to a bowl, and cover the bowl with a plate. Let the peppers cool for at least 45 minutes, during which time they will give off a good amount of delicious juice. (Save all the juices. They will become part of the sauce.)

Peel the peppers, and remove and discard the seeds and stems. Mince the peppers and return them to the bowl. Stir in garlic, salt, cider vinegar, lemon or lime juice and cayenne (and sugar and cumin, if using) and adjust the salt and cayenne to taste.

Serve cold or at room temperature. Store in a tightly capped jar in the refrigerator.

Calories27Fat0 gSodium150 mg

Carbohydrates6 gSaturated fat0 gCalcium12 mg

Protein1 gCholesterol0 mgDietary fiber1 g