this months recipes

Roasted Pepper Salsa
23 November 2005

Also great served with the meatballs.

2 large red peppers
½ red onion
2 red chillies, deseeded & finely chopped
1 clove really garlicky garlic
4 floz olive oil
1 tbsp balsamic vinegar
I handful parsley, finely chopped
1 handful basil, finely chopped
salt and freshly ground Black Pepper

Grill the whole peppers, turning so that the skins are evenly blackened. While still hot place in a large plastic food bag and leave to steam. When cool the skin should peel off easily. Skin, de-seed and finely chop the peppers. Add the rest of the ingredients and mix well. Leave for at least 1 hour for the flavours to develop. Season to taste before serving.

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