Yield: Yields 2-1/2 to 3 cups salsa.
Grilled peppers and grilled tomatoes have a great affinity. The acidity of the tomato tempers the sweetness of the charred peppers. Any extra salsa will keep in the refrigerator for up to three days. For a light lunch, serve the salsa and arugula with grilled garlic rubbed peasant bread in place of the chicken.
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