Salsa Rossa

1. 1

   Heat the oil in a saucepan and cook onions until tender.

2. 2

   Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.

3. 3

   Turn occasionally until their skins blister black.

4. 4

   Place in a bowl and cover with clingfilm or put in a paper bag.

5. 5

   Leave to sweat for ten minutes, then peel away the skin.

6. 6

   Discard the stalk and seeds and dice the flesh.

7. 7

   When the onions are tender, add the chilli pepper, red peppers and garlic to the pan.

8. 8

   Cook for a further 10 minutes.

9. 9

   Add the tomatoes to the pan, turn up the heat and boil for 10 minutes.

10. 10

    Taste and adjust with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.