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Roasted Red Pepper Salsa

(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)
1 Tb. olive oil
1/2 cup dried tomatoes (1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels)
3 Tb. chopped fresh basil
1 Tb. balsamic vinegar
2 to 3 cloves garlic, minced
1/2 tsp. Salt
1/2 tsp. Fresh rosemary, finely chopped
1/4 tsp. Ground red pepper

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
Prep time: 20 minutes
Bake time: 12 minutes