Bell Pepper Salsa

Directions

1. 1
   Roast the bell peppers over a direct flame, charring the skins lightly.
2. 2
   Wrap in a damp cloth and leave for a while.
3. 3
   The skins should peel off easily.
4. 4
   Roast the garlic in a pan.
5. 5
   Cool and chop finely.
6. 6
   Add to the diced bell peppers.
7. 7
   Season with the salt, pepper, olive oil and balsamic vinegar and mix well.
8. 8
   Stir in the chopped parsley.
9. 9
   Serve with crudites, nachos etc.