Bell Pepper Salsa recipe

4.6193

Ingredients

8 to 10 garlic cloves

1/3 cup olive oil

3 large bell peppers of varying colors, sliced

1 medium red onion, sliced

1 Tablespoon balsamic vinegar

2 Tablespoons dry white wine

1 Tablespoon maple syrup

Roast garlic cloves in oil. Drain garlic cloves and set aside. Use garlic-infused oil for sauteing peppers and onion. When al dente (medium-soft), add roasted garlic cloves, vinegar, wine, and maple syrup. Continue sauteing until soft. Cool slightly. Place in food processor and chop into small pieces, using pulse feature. Salsa is best if it sits a couple of hours. Serve at room temperature.