3 red bell peppers, roasted, peeled and diced
3 cloves garlic, chopped
1/4 c tomato puree
1 small red onion, diced
1/4 c chopped fresh basil
2 T red wine vinegar
3 T olive oil
2 Anaheim chiles, roasted, peeled, and diced
½ tsp dried coriander
½ tsp chili powder
s & p
In a large bowl, toss together hte bell peppers, garlic, tomato puree, red onion, and basil. Add vinegar, oilice oil enad chiles and mix well. Season with coriander, shile powder, salt and pepper. Let stand for about 30 minutes before serving.
Makes 1 cup.
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