Roasted Red Pepper Salsa

1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1/3 cup chopped green onions
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/2 teaspoon salt
1 large tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped (you may want to use a little less,
this makes a very spicy salsa)
Cut bell peppers in half lengthwise, remove seeds. Place peppers, cut side
down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes or
until skins are charred. Place peppers in brown paper bag for 10 minutes.
Peel and discard skin from pepper halves; chop.

In medium bowl, combine bell peppers and remaining ingredients; mix well.
Cover, refrigerate until serving time. Salsa can be stored in refrigerator
up to 1 week.
Serving size: 1/4 cup
Calories: 10
Fat: 0
Carbohydrates: 2
Protein: 0