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If using fresh bell peppers, preheat oven to 425°F. Cut peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut-sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off the skins in strips and discard. Chop peppers. (If using jarred peppers, omit this step; chop peppers.)
In a large food processor, combine chopped peppers, tomatoes, cucumber, green onions, basil, parsley and garlic. Cover and pulse several times until chopped. With the processor running, add oil and lemon juice through the feed tube. Transfer the mixture to a large bowl. Stir in water, salt and black pepper. Cover and chill for at least 1 hour before serving. Garnish with fresh basil and/or parsley, if desired.