Three-Pepper Salsa Finally, a place to use all those leftover pepper scraps! Save everything, even the ends, chop them up and use them in this salsa. Add 1 cup of your favorite cooked beans for a heartier condiment. Serve with Guacamole and chips, Chicken Fajitas with Cilantro-Walnut Pesto, Chicken, Brown Rice and Black Bean Burrito, or the Lump Crab Cakes. Makes 1 1/4 Cups .
	Ingredients: 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon minced garlic 1/2 cup cider vinegar 1/2 cup medium chopped yellow onions One 14 1/2-ounce can diced tomatoes 1 teaspoon sea salt 1 cup medium chopped bell peppers Freshly ground black pepper 1 medium jalapeño, seeded and fine diced 1 tablespoon chopped fresh cilantro
	Instructions: 1. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden, 1 minute. Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes. Add the jalapeño, chili powder and vinegar. Cook until the liquid is reduced by half, about 5 minutes. 2. Add the tomatoes and simmer for 10 to 12 minutes. Season with the sea salt, black pepper to taste, and the cilantro. Refrigerate for several hours before serving. Store, covered, in the refrigerator for up to 7 days.

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