Red Pepper Salsa

Place the peppers over an open flame of a grill or gas stove, using a pair of long, metal tongs. Turn the peppers frequently until the skins blacken and blister on all sides.

Once the peppers have cooled, remove the blackened skins, the tops, seeds, and membranes. Cut the bell peppers into large pieces and set aside.

Place the peppers, tomatoes, garlic, onion, lime juice, salt, and pepper in a blender.

Pulse until the desired consistency is reached.

Serve with chips or on your favorite entree.

For more recipes, check out More Than Meat and Potatoes!