Roasted Red Pepper Salsa

• 4 red bell peppers
• 1 tablespoon olive oil
• 1/2 cup dried tomatoes*
• 3 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 to 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/4 teaspoon ground red pepper

1. Bake peppers on an aluminum foil-lined baking sheet at 500u0b0 for 12 minutes or until peppers look blistered, turning once.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.
3. Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
4. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired.
5. * 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.

red bell peppers, olive oil, tomatoes, fresh basil, balsamic vinegar, garlic, salt, fresh rosemary, ground red pepper

Taken from www.myrecipes.com/recipe/roasted-red-pepper-salsa-0 (may not work)