Red Bell Pepper Salsa >From Michael, a Michigan Tailgater 3 med red bell peppers 3 med yellow bell peppers 3 med green bell peppers (but I never put in green bells, I put in orange ones instead) 1 Anaheim green chili (long and green-very mild. You can cheat on this one and get the canned roasted and chopped ones at the store) Now, put all the peppers on a baking sheet and broil 5" from the heat. Rotate them so all the sides are charred. Place them directly into a plastic bag and let stand about 20 minutes to loosen the skins. Then I like to run them under water when cool enough to handle and rub/pull skin away and remove the seeds. Then chop them finely. 1/5 cup tomatoes peeled, seeded and chopped (I use a bunch of the Roma tomatoes and do not peel or seed them) 2 Jalapeno or Serrano chili peppers, seeded and finely chopped (I use Serrano peppers-they are TINY and you must use latex gloves or at least a plastic bag when you are cutting them) 2 cloves garlic, minced (I use more like 5) 1/4 c red wine vinegar (but put in as much as you want to make it saucy) 1/4 t salt dash pepper Mix it up in a big bowl. It is best to chill it for a couple of hours, the flavors meld and the fridge smells like garlic. YUM! Go Blue!!!
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