Recipe for Bell Pepper Salsa


3 bell peppers, red; chopped coarsely
1 bell pepper, green; chopped coarsely
1 small onion, green; chopped coarsely
3 tomatoes, plum; quartered
3 tablespoon lime juice, fresh, or to taste
1 tablespoon olive oil
1 freshly ground pepper to taste


In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.

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