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2 cups or 16 servings, 2 Tbsp. each
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Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
This twist on traditional salsa can fit into a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this once for a work party and it was loved by my entire office. Now I have to make it for every office party. My family also loves it and I serve it with pita chips and fresh pita pockets for an appetizer.
This wasn't as good as I thought it would be. I don't think I would make this one again.
I made this for a party yesterday, most people seemed to really enjoy, though I personally was slightly disappointed in it. Perhaps net time I will add more wide variety of olives use a little less dressing