Three-Pepper Salsa

• 1 1/2 cups boiling water
• 3 dried ancho chiles or 1/2 teaspoon crushed red pepper
• 2 large poblano chiles
• 1 large yellow bell pepper
• 1 cup diced tomato
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons minced seeded serrano chile
• 1/4 teaspoon salt

1. Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
2. Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
3. Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.

boiling water, chiles, poblano chiles, yellow bell pepper, tomato, red onion, fresh cilantro, orange juice, lime juice, seeded serrano chile, salt

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