Roasted red peppers and tomatoes are natural companions. This accompanies plain grilled or pan-fried fish fillets very well.<\/p>\n
| serves:<\/td>\n | 2<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nRemove 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.<\/p>\n Blanch the tomatoes in boiling water for a minute and skin them. Deseed the tomatoes and cut these into fine dice also.<\/p>\n Top, tail and deseed the red chilli and chop it finely.<\/p>\n Add these three ingredients to a bowl and tear in the basil leaves. Skin the garlic clove and grate it into the mixture.<\/p>\n 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.<\/p>\n 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.<\/p>\n<\/div>\n |