Roasted Rainbow Salsa

• 2 green bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 3 tablespoons minced jalapeno peppers
• 2 tablespoons minced garlic
• 2 tablespoons chopped cilantro
• 12 teaspoon salt
• pepper
• 14 cup lemon juice
• 13 cup tomato juice
• 2 tablespoons balsamic vinegar
• 1 avocado, cut in 1/2 inch dice

1. Roast until charred and blackened, the bell peppers (over a grill or under the broiler in the oven).
2. Seal them in a plastic bag for 15 minutes and then peel away the skins and seeds.
3. Cut in 1/2 inch dice.
4. Add the jalapeno, garlic, cilantro, salt and pepper and mix lightly.
5. Stir together the lemon juice, tomato juice and balsamic vinegar.
6. Pour over the pepper mixture and mix again.
7. Refrigerate for 2 hours to chill.
8. Before serving add the diced avocado.
9. Serve with your favorite corn chips or tortillas.

green bell peppers, yellow bell peppers, orange bell peppers, jalapeno peppers, garlic, cilantro, salt, pepper, lemon juice, tomato juice, balsamic vinegar, avocado

Taken from www.food.com/recipe/roasted-rainbow-salsa-64642 (may not work)