This vibrant salsa combines the smoky flavors of roasted tri-colored bell peppers with the freshness of garlic, red onion, and balsamic vinegar. Served with crispy crostini, it makes for a delightful appetizer or snack.
Ingredients: 3 tri-colored bell peppers. 2 cloves garlic, minced. 1 small red onion, finely diced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. 1 French baguette, sliced. 2 tablespoons olive oil for crostini.
Instructions: Turn on the oven and heat it up to 400F 200C. In a baking sheet, put the bell peppers. Roast them in the oven for 20 to 25 minutes, or until the skins are charred and blistered. Take the peppers out of the oven and put them in a bowl. Place the peppers in a bowl, cover it with plastic wrap, and let them steam for 10 minutes. Take the peppers' skins off, take out the seeds, and chop them up very small. Put the chopped peppers, minced garlic, diced red onion, olive oil, balsamic vinegar, salt, and pepper in a bowl. Combine well. To make the crostini, put the sliced baguette on a baking sheet and brush them with olive oil. After the oven is hot, bake for 5 to 7 minutes, or until golden brown and crispy. With the crostini, serve the salsa made from roasted three-colored peppers. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
susispace homestay
