Prep 15 mins
Cook 0 mins
- 1 (15 ounce) jar roasted red peppers
- 1 bunch chives
- 4 cloves garlic, chopped
- 8 fresh basil leaves, thinly sliced (optional)
- 2 -3 tablespoons extra virgin olive oil
- 1 dash balsamic vinegar or 1 dash white wine vinegar (optional)
- Using a knife (not a food processor) finely chop the peppers, then finely chop the chives.
- Combine the peppers with the chives, garlic and basil, then dress with olive oil and vinegar.