Mom's Salsa for Baked Potatoes by Jeanine Mickelsen
1 green bell pepper
1 red bell pepper
1-2 TBSP Canola Oil
Salt & Pepper to taste
Chop up vegetables by hand or with food processor until you have small peices. Add a small amount of canola oil. Serve on top of baked potatoes and with salt and pepper. Will store in refridgerator for about a month.
Wash potatoes and then using a fork or a knife poke potato in several places so they don't explode in the oven. Bake at 400 degrees for about an hour or until tender when pierced with a fork.