Salsa Rossa
Ingredients
Instructions
- Heat the oil in a saucepan and cook onions until tender.
- Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.
- Turn occasionally until their skins blister black.
- Place in a bowl and cover with clingfilm or put in a paper bag.
- Leave to sweat for ten minutes, then peel away the skin.
- Discard the stalk and seeds and dice the flesh.
- When the onions are tender, add the chilli pepper, red peppers and garlic to the pan.
- Cook for a further 10 minutes.
- Add the tomatoes to the pan, turn up the heat and boil for 10 minutes.
- Taste and adjust with salt and pepper.
Nutrition & Diet Analysis (per serving)
383
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).