Pueblo Roasted Pepper Salsa

1 medium, each, red, yellow, green be; ll pepper,
1/3 cup chopped green onions
1 tablespoon fresh cilantro, or 1/2 tbsp dried
1 pc leek chopped
1/2 tsp salt
1 large tomato, seeded, chopped
2 Serrano chile peppers, seeded and chopped

Cut bell peppers in half and 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.