New This Month

Roasted Red Pepper and Olive Salsa

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Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.

Source: Martha Stewart Living, July 2006
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Directions

Cook's Notes

Refrigerate in an airtight container up to 3 days.

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