(Incredible as a topper for eggs, spread for sub sandwiches, spooned into pasta as a sauce, condiment for roasted chicken & quail, and dip for crostini & tortilla chips)
4 red bell peppers (may substitute a jar of fire roasted red peppers)
Roast peppers on an aluminum foil lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once. Place peppers in a heavy duty ziploc plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside. Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop. Stir together bell pepper, tomato, basil and remaining ingredients. Cover and chill salsa up to 2 days.
Yield: 2 cups