Salsa Rossa

• 2 large onions, finely chopped
• 4 tablespoons olive oil
• 2 red bell peppers
• 1 small red chile, deseeded and chopped
• 2 cloves garlic, minced
• 1 (400 g) can chopped tomatoes
• salt and pepper

1. Heat the oil in a saucepan and cook onions until tender.
2. Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.
3. Turn occasionally until their skins blister black.
4. Place in a bowl and cover with clingfilm or put in a paper bag.
5. Leave to sweat for ten minutes, then peel away the skin.
6. Discard the stalk and seeds and dice the flesh.
7. When the onions are tender, add the chilli pepper, red peppers and garlic to the pan.
8. Cook for a further 10 minutes.
9. Add the tomatoes to the pan, turn up the heat and boil for 10 minutes.
10. Taste and adjust with salt and pepper.

onions, olive oil, red bell peppers, red chile, garlic, tomatoes, salt

Taken from www.food.com/recipe/salsa-rossa-42805 (may not work)