Roasted Red Pepper and Basil Salsa
Roasted Red Pepper and Basil Salsa
Directions
- In a large bowl, combine the bell peppers, vinegar, olive oil, salt, and pepper.
- Stir to blend. Let sit about 20 minutes, then stir in the basil and serve.
Ingredients
- 2 leave(s) Peak Fresh Produce® Basil, stacked, rolled, and thinly sliced
- 2 pepper(s), red bell, roasted, peeled, seeded, and julienned
- 2 pepper(s), yellow bell, roasted, peeled, seeded, and julienned
- 1/2 Cup(s) Piancone® Oil, Olive, Extra Virgin
- salt and pepper, to taste
- 1/4 Cup(s) vinegar, white balsamic
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
