Salsa Rossa

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large onions, finely chopped
• 4 tablespoons olive oil
• 2 red bell peppers
• 1 small red chile, deseeded and chopped
• 2 cloves garlic, minced
• 1 (400 g) can chopped tomatoes
• salt and pepper

Recipe

• 1 heat the oil in a saucepan and cook onions until tender.
• 2 meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.
• 3 turn occasionally until their skins blister black.
• 4 place in a bowl and cover with clingfilm or put in a paper bag.
• 5 leave to sweat for ten minutes, then peel away the skin.
• 6 discard the stalk and seeds and dice the flesh.
• 7 when the onions are tender, add the chilli pepper, red peppers and garlic to the pan.
• 8 cook for a further 10 minutes.
• 9 add the tomatoes to the pan, turn up the heat and boil for 10 minutes.
• 10 taste and adjust with salt and pepper.