Garlic Italian Salsa with Peppers and Olives

Lynnda Cloutier


When vine ripened tomatoes are not in season, it's nice to consider other fruits and vegetables that chop up into beautiful zesty salsas. Here, sweet red peppers are the dominant ingredients, laced with the salty counterpoint of olives and capers. Serve with Crostini, with our without a smear of soft cheese, for a delicious bruschetta.


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3 large red bell peppers
1/3 cup chopped pitted oil cured black olives which are drier, wrinkled and not packed in brine. they are sold in bulk and in jars.
2 1/2 tbsp. drained capers, coarsely chopped
2 1/2 tbsp. chopped parsley
3 tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
1 garlic clove, finely chopped
1/4 to 1/2 tsp. crushed hot red pepper, to taste

How to Make Garlic Italian Salsa with Peppers and Olives


  • 1Preheat broiler, positioning the rack 4 to 6 inches from heat. Put the peppers on broiler pan and broil, turning frequently with tongs, until skin is charred and blacked all over, about 10 minutes. Alternatively, grill peppers directly over a gas flame, turning for about 5 minutes. Seal peppers in brown paper bag and set aside to cool. Rub the skins off the peppers. Cut them open and discard the stems and seeds. Chop the peppers coarsely. In small bowl, mix chopped roasted red peppers, olives, capers, parsley, olive oil, balsamic vinegar, garlic and hot pepper. Toss gently to mix. Season with salt to taste. Transfer salsa to a small bowl. Cover and set aside for 1 hour at room temperature before serving to allow the flavors to develop or refrigerate for up to 24 hours. If chilled, let stand at room temperature for at least 15 minutes before serving. Serves 6 to 8
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