Roasted red peppers and tomatoes are natural companions. This accompanies plain grilled or pan-fried fish fillets very well.
|preparation time:||10 mins|
|cooking time:||20 mins|
- 1 large red pepper
- 2 plum tomatoes
- 1 mild red chilli
- 10-12 leaves basil
- 1 clove garlic
- olive oil
Remove the pith and seeds from the red pepper, split it in half and flatten it. Grill under highest possible heat until the skin blisters and blackens. Put it in a bowl covered with cling film and let it steam for a few minutes. (This helps release the skin.) Skin it and cut into fine dice.
Blanch the tomatoes in boiling water for a minute and skin them. Deseed the tomatoes and cut these into fine dice also.
Top, tail and deseed the red chilli and chop it finely.
Add these three ingredients to a bowl and tear in the basil leaves. Skin the garlic clove and grate it into the mixture.
To use it cold, add the olive oil and salt to taste at this stage and mix all to combine the flavours. Chill until required.
Alternatively, you can use it warmed: add the olive oil to a small skillet and warm it over gentle heat. Add the salsa ingredients and stir constantly to warm it through. Be careful not to cook it.