Char-Grilled Triple Pepper & Black Barley Salsa


Yield: 6 ¾ cups


  1. Bring water or stock to a boil; stir in InHarvest Black Barley. Bring back to a boil, cover and let simmer for 45 minutes or until desired texture is achieved. Refrigerate until service.
  2. Char-grill the poblano and bell peppers on high heat for about 5 minutes, turning so as not to burn. Remove from the grill and place directly into a zip-lock bag. Seal and let stand for 15 to 20 minutes.
  3. Remove the poblano and bell peppers from the bag; peel the skin and remove the seeds. Refrigerate until service.
  4. At service, small dice the poblano and bell peppers.
  5. Combine all ingredients and season to taste. Serve cold with your favorite chips.