Italian Salsa Rossa (Tomato And Bell Pepper Sauce For Boiled Meats) Recipe

1. 1

   In a small bowl, combine bread with vinegar, tossing until bread is completely soaked. Set panade aside.

2. 2

   Set the whole bell pepper directly over the flame of a gas burner or under an oven's broiler and cook, turning, until skin is charred all over. Transfer to a small heatproof bowl and cover with plastic wrap. Let stand 5 minutes.

3. 3

   Using paper towels, rub off and discard charred skin from the bell pepper. Remove stem and seeds. Roughly chop pepper flesh.

4. 4

   In a small saucepan, heat 1 tablespoon (15ml) olive oil over medium heat until shimmering. Add carrot and garlic and cook, stirring, until softened but not browned, about 5 minutes. Add tomato to saucepan along with the bell pepper flesh and bring to a simmer, then cook for 2 minutes. Remove from heat.

5. 5

   Using an immersion blender or countertop blender, puree tomato-pepper mixture, panade, cheese, and the remaining 2 tablespoons (30ml) olive oil until smooth. Season with salt and pepper.

6. 6

   The salsa can be refrigerated in an airtight container for up to 5 days. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.