fresh pepper salsa

I couldn’t decide whether to cook the crisp cubanelle peppers I’d gotten from the market or chop them up to serve somehow raw. So I went with the best of both worlds, softening the pale-green pieces along with onions, garlic and fresh tomato for a Spanish rice infused with chicken stock, and mixed the remainder with fresh lime juice, onion and mint leaves for a refreshing topping. Yeah, I’ve had a serious craving for Mexican food lately.