Instructions: This salsa is a great accompaniment to grilled chicken, fish or pork. Make it up to a day in advance but add the basil not more than 2 hours before serving.

Cover and refrigerate to store, but bring it back to room temperature before serving. 3 red bell peppers

2 cloves garlic, peeled and finely chopped 10 basil leaves, torn or cut into a chiffonade (see note)

1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Preheat the broiler or prepare the grill to high heat. Roast the peppers under the broiler or on the grill, turning frequently until they are charred on all sides. Remove and place the peppers in a bowl, cover and let them set for 15 minutes or until cool enough to handle. Remove and discard the charred skin, then core and seed the peppers. Cut them into a fine dice.

In a medium bowl, combine the peppers, garlic, basil, vinegar and oil. Season with salt and pepper to taste. Cover and let stand 30 minutes at room temperature to allow the flavors to blend.

Note: To make a chiffonade of basil, simply stack the leaves on top of each other, then roll them into a tight cigar shape. Cut the basil into thin slices.

Treuille & Birgit Erath

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