1 medium red bell pepper
 1 medium yellow bell pepper
 1 medium green bell pepper
 1/3 cup chopped green onions
 1 tablespoon chopped fresh cilantro
 2 teaspoons lime juice
 1/2 teaspoon salt
 1 large tomato, seeded and chopped
 1 jalapeno pepper, seeded and chopped (you may want to use a little less,
 this makes a very spicy salsa)
 Cut bell peppers in half lengthwise, remove seeds.  Place peppers, cut side
 down on broiler pan.  Broil 3 to 4 inches from heat for 5 to 8 minutes or
 until skins are charred.  Place peppers in brown paper bag for 10 minutes.
 Peel and discard skin from pepper halves; chop.
 
 In medium bowl, combine bell peppers and remaining ingredients; mix well.
 Cover, refrigerate until serving time.  Salsa can be stored in refrigerator
 up to 1 week.  
 Serving size: 1/4 cup
 Calories:       10
 Fat:             0
 Carbohydrates:   2
 Protein:         0