Recipe for Anchovy Salsa

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
1 lrg	yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch
	dice
1 sm	red onion, cut into 1/2 inch dice
3 x	cloves garlic, minced
3 tbl	chopped fresh parsley
2 sm	cans (2 ounces each) anchovies, drained, patted dry and chopped
	Juice of 2 lemons
1/2 cup	olive oil

Instructions:

Instructions: Combine ingredients in mixing bowl. Keep refrigerated for up to 24 hours.

Serve salsa with chips or plain croutons.

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