Red Pepper Salsa

1 cup chopped red peppers (use roasted peppers, if desired)
1/3 cup chopped pitted black olives (brine-cured is best)
1/3 cup coarsely grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
salt and pepper to taste

Combine all ingredients; let stand 30 minutes.  Serve on grilled fish.  Makes 6-8 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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