Instructions: Preheat broiler and lightly brush baking tray with olive oil. Place whole peppers on tray.

Broil peppers, turning every 5 minutes, until blackened all over, about 15 minutes.

Transfer peppers to bowl, and cover bowl with plate. Let peppers cool for 45 minutes, during which time they release juices. Reserve juices.

Peel peppers and remove and discard seeds and stems. Mince flesh of peppers and return minced peppers to bowl. Stir in remaining ingredients, and adjust salt and cayenne to taste.

Serve cold or at room temperature. Store in tightly sealed jar in refrigerator.

This recipe yields 4 servings.

Comments: This salsa adds both flavor and color to entree dishes, such as the Wild Rice Pancakes and the Peruvian Blue Home Fries (see recipes).

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