SALSA ROSSA

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This is a simple but tasty sauce that is great over your favourite pasta, a cook-in sauce for chicken or even just to freeze for some day when you don't have the time to cook.

Provided by Sackville

Categories     Sauces

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

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