Sweet Pepper Salsa

• 1 large red bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
• 1 large yellow bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
• 1 large green bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
• 1 medium jalapeno chili pepper, seeded, deveined and finely chopped
• 4 cloves garlic, roasted, peeled and finely chopped
• 1 cup basil leaves, rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Put all of the ingredients into a food processor or blender.
2. Puree until smooth.
3. Season to taste with additional salt and pepper.
4. Keep in an airtight container in the refrigerator for up to 4 days.

red bell pepper, yellow bell pepper, green bell pepper, jalapeno chili pepper, garlic, basil, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11910 (may not work)