Salsa Rossa

Directions

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.