3 large red bell peppers
3 tablespoon chopped fresh Italkian parsley
3 tablespoon drained capers
2 tablespoon extra-virgin olive oil
1-1/2 tablespoon minced garlic
2 teaspoon balsamic vinegar
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel, seed and finely chop peppers. Transfer to medium bowl. Add remaining ingredients. Season to taste with salt and pepper.
Makes about 1-1/2 cups.