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