You are here:

Salsa rossa

Ed Baines from Ed Baines...Chefs At Sea
Oven-roasted chilli and sticky sweet peppers make a brilliant base for this sassy, classy, kick-assy salsa from Ed Baines

Salsa rossa

Method

1. Set the oven to 200°C/gas 6. Place the red peppers and chilli on a baking sheet and roast for 20 minutes, or until charred all over.

2. Transfer the peppers and chilli to a bowl and cover with cling film. Leave for 10 minutes.

3. Remove the vegetables, peel them and coarsely chop them. Place them in a large bowl and add the chopped anchovy fillets, the garlic and the roughly torn basil.

4. Cut tomatoes into dice and add to the bowl. Stir in the red wine vinegar and olive oil. Season with salt and freshly ground black pepper and serve at room temperature.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 35 min
Cook: 20 min

Ingredients
6 red peppers
1 red chilli
2 tbsp Olive oil
2 anchovy fillets, chopped
2 garlic cloves, finely chopped
small bunch fresh basil leaves, roughly torn
4 Tomatoes, skinned and cut into dice
2 tbsp red wine vinegar