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Grilled Peppers Give Usual Salsa Added Spiciness

By Steve Petusevsky Fort Lauderdale Sun-Sentinel

One of my most enjoyable outdoor meals is grilled tortillas filled with spicy black beans, vegetables and jack cheese. A combination of sweet fresh corn, tomatoes and red onions works well (frozen corn can be substituted). Pinto or navy beans can be used as alternatives to the black beans.

I always serve these tacos with Grilled Pepper Salsa, plain fat-free yogurt and yellow rice. The salsa also can be prepared with oven-roasted peppers, but the flavor will be milder than if you grill them.

Grilled Pepper Salsa

1 green bell pepper, halved and seeded

1 large tomato, diced

1/2 cup minced red onions

1 jalapeno, seeded and minced

2 tablespoons lime juice

1 teaspoon kosher salt

2 tablespoons minced cilantro

Heat a charcoal or gas grill. Oil the grill rack well. Grill pepper halves, skin side down, about 5 minutes or until tender and skins are slightly charred. (If you don’t have a grill, broil the pepper halves skin side up).

Using a sharp paring knife, peel away as much skin as possible. Chop the peppers and mix in a nonreactive container with remaining ingredients.

Yield: About 1 cups.

Nutrition information per serving: 447 calories, 28 grams protein, 13 grams fat (26 percent fat calories), 57 grams carbohydrates, 30 milligrams cholesterol, 565 milligrams sodium.

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