Anchovy Salsa Recipe

• 1 lrg green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
• 1 lrg yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
• 1 sm red onion, cut into 1/2 inch dice
• 3 x cloves garlic, chopped
• 3 Tbsp. minced fresh parsley
• 2 sm cans (2 ounces each) anchovies, liquid removed, patted dry and minced Juice of 2 lemons
• 1/2 c. extra virgin olive oil Pepper to taste

1. Combine ingredients in mixing bowl.
2. Keep refrigerated for up to 24 hrs.
3. Serve salsa with chips or possibly plain croutons.

green bell pepper, bell pepper, red onion, garlic, parsley, anchovies, extra virgin olive oil pepper

Taken from cookeatshare.com/recipes/anchovy-salsa-65075 (may not work)