Salsa rosso

Salsa rosso
Makes: 4 portions
Prep time:
Total time:
  • 400 gr roasted red peppers
  • 100 gr red onion
  • 25 gr fresh mint
  • 25 gr fresh parsley
  • 200 gr fresh tomatoes
  • 100 gr sundried tomatoes
  • 30 gr ketchup
  1. Puree the roosted red peppers and drain them in a colander.
  2. Dice the red onion.
  3. Take the leaves of the mint and parsley.
  4. Deseed the fresh tomatoes.
  5. Chop the sundried tomatoes.
  6. Puree in a blender the red onion, mint, parsley, fresh tomatoes, sundried tomatoes and ketchup until a smooth but still coarse.
  7. Stir the mix through the roosted red peppers and store in the fridge till further use. Season to taste with salt and pepper.
Stuff to know
This salsa pairs well with grilled meat.
Make the salsa a day ahead so the flavours can develop.
Mint and parsley are to taste. Adjust according to personal preference.