Bell Pepper Salsa

• 50 g coloured bell peppers (red, yellow, green)
• 2 teaspoons balsamic vinegar
• 2 garlic cloves
• 1 teaspoon olive oil
• 1 teaspoon parsley
• salt & pepper (to taste)

1. Roast the bell peppers over a direct flame, charring the skins lightly.
2. Wrap in a damp cloth and leave for a while.
3. The skins should peel off easily.
4. Roast the garlic in a pan.
5. Cool and chop finely.
6. Add to the diced bell peppers.
7. Season with the salt, pepper, olive oil and balsamic vinegar and mix well.
8. Stir in the chopped parsley.
9. Serve with crudites, nachos etc.

coloured bell peppers, balsamic vinegar, garlic, olive oil, parsley, salt

Taken from www.food.com/recipe/bell-pepper-salsa-313641 (may not work)