10 green peppers
6 large ripe tomatoes (Heirloom preferred)
1 tablespoon fresh basil, finely chopped
5 cloves garlic, finely minced
1 teaspoon salt or Taco seasoning
1 teaspoon red wine or balsamic vinegar
1 onion, chopped

Grill peppers on top of gas stove, barbecue or under a broiler until the skins loosen and begin to char. Using hot mitts, drop peppers into a paper bag to cool; roll up edge of bag to seal. When peppers are cool enough to handle, remove the seeds and skins.

In a strainer, scald the tomatoes in boiling water until skins split, then remove skins. Chop all together, add salt and serve over steamed rice or cooked pasta.

Submitted by: Belle