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No Cilantro Salsa

6 bell peppers, 2 green, 2 red, 2 yellow
1 onion
1 to 2 garlic cloves
olive oil
1 Anaheim chile, or canned green chiles
hot pepper (optional)
pepper sauce
chile powder
tomatoes (optional)

The trick to this recipe is roasting the peppers. Roasted peppers
are a gift from the heavens! Take your whole peppers, cut your
onion in half and make cuts in it in both directions but not all
the way through. Rub your garlic cloves, unpeeled in olive oil.
If you are using chiles use them whole too. Now either, toss them
on your BBQ grill, (my favorite) or put them under the broiler,
under constant supervision. The goal is to just blacken the skin
of the peppers. So keep turning the veggies until the skin of the
peppers are dark, some colored spots are ok. The onion is done
when it is a little charred but not burned. Remove the peppers
from the heat, and put them in a large ziplock bag or in a paper
bag for 10 minutes. This steams the skins off. Cool off the onion
until you can handle it and start dicing it up. The garlic need
only stay under the heat for just a few minutes, don't let it brown
too much.

Now, remove the peppers from the bag one at a time. Cut the peppers
in half long ways and remove the seeds. Try to save as much of the
wonderful juice as possible. Once the seeds are removed, you can
start peeling the peppers, the skin should just come right off.
Same with the chiles. Once you have the peppers peeled and seeded,
dice them up and put them in a bowl with the diced roasted onion,
garlic and chiles. The salsa is almost done. You can add some
salt, pepper, maybe a dash of pepper sauce, a dash of chile powder
whatever you like. To tell the truth it won't need much. It is
even better when it has had a chance to sit for a while if it lasts
that long.


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