James's Roasted Yellow Red Bell Avocado Salsa
1 x Yellow bell pepper
1 x Red bell pepper
4 x Roma tomatoes
6 x Tomatillos, husks removed
4 x Garlic cloves
1 sm White onion, peeled and
(6 oz)
2 x Jalapenos, stems removed
1 cup Loose packed chopped cilantro
1/4 cup Tomato juice
2 tsp Coarse salt
2 tsp Maple syrup, (real maple)
4 tsp Fresh lime juice
2 x Avocados, peeled, seeded and
Method :
Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly
oil the skin. In an oven-proof pan, arrange peppers (skin-side up), tomatoes,
tomatillos, garlic, onion and Jalapenos. Broil under high heat 10 to 15 minutes,
or until skins of the peppers are charred and the tomatoes and tomatillos are
blistered and soft. Allow vegetables to cool. Peel skin from peppers.
In a food processor, combine broiled vegetables (including any liquid from the
pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to
yield a coarse puree. Just before serving, add avocado and mix well.
Serve with warm fried tortilla chips.