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Ingredients

• 1 lrg green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
• 1 lrg yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch
•     dice
• 1 sm red onion, cut into 1/2 inch dice
• 3 x cloves garlic, chopped
• 3 Tbsp. minced fresh parsley
• 2 sm cans (2 ounces each) anchovies, liquid removed, patted dry and minced
•     Juice of 2 lemons
• 1/2 c. extra virgin olive oil
•     Pepper to taste

Description

Combine Ingredients In Mixing Bowl. Keep Refrigerated For Up To 24 Hrs. Serve Salsa With Chips Or Possibly Plain Croutons.

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