Fire-Roasted Pepper Salsa - cooking recipe

Ingredients

1 red bell pepper
1 orange bell pepper
1 jalapeno chile
1 scallion (white part only and some of the green)
1/2 cup turbinado sugar
2 tablespoons cider vinegar

Preparation

Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.
When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.