1 medium, each, red, yellow, green bell pepper,
1/3 cup chopped green onions
1 Tbspns fresh cilantro, or 1/2 Tbsp dried
2 tsp lime juice
1/2 tsp salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped

Cut bell peppers in half an remove seeds. Place peppers cut side down on
broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until
charred. place in brown paper bag, or plastic bag,and let cool down to
touch. Peel, and chop. Combine bell peppers and remaining ingredients; mix
well. Cover; refrigerate until serving time. Salsa can be stored up to 1
week.