Green Pepper Salsa

Use this spicy salsa to accompany grilled poultry, meat, or fish.

2 green bell peppers, cut lengthwise into flat panels
4 canned or bottled jalapeño peppers, minced
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon oregano
1/4 teaspoon salt

1 Preheat the broiler. Place the bell pepper pieces, skin-side up, on the broiler rack and broil 4 inches from the heat the skin is charred, about 10 minutes. When the peppers are cool enough to handle, peel and dice them.
2 Transfer the bell peppers to a medium bowl. Add the pickled jalapenos, cilantro, lime juice, oil, oregano, and salt.

Makes 2 cups servings.
Per 1/3 cup: 40 calories, 2.4g total fat (0.3g saturated), 0mg cholesterol, 1g dietary fiber, 5g carbohydrate, 1g protein, 141mg sodium.