BOB RECIPE: Mini Pepper Salsa

from:  Wilson Produce
Product:  Mini Sweet Peppers


1 2 lb bag of Mini Sweet Peppers
4 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon fresh ground pepper
4 cups sliced green olives pitter
1 cup capers
4 tablespoons chopped fresh cilantro
8 Tenderloin Filets, about 8 – 10 oz each
salt and pepper

Rinse the mini peppers and lightly toss with olive oil.  Roast peppers on a pan and once all the sides have been roasted and peppers are soft, remove from heat.

Remove the skin, slice off the tips and remove any seeds.  Cut peppers lengthwise into strips.

Mix olive oil, balsamic vinegar, pepper, green olives, sweet mini pepper strips, capers and cilantro.  Salt and pepper to taste.

Season tenderloin filets with salt and pepper before grilling.  Once filets are cooked, top filets with mini sweet pepper salsa and serve.  Good for 8 servings.

Buen apetito!

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