Salsa Rossa

READY IN: 45mins
Recipe by Sackville

This is a simple but tasty sauce that is great over your favourite pasta, a cook-in sauce for chicken or even just to freeze for some day when you don't have the time to cook.

Top Review by Miss Diggy

WOW!! This was excellent. I wasnt sure what type of red peppers to use, as far as the ones to char-grill, but I used red bell peppers. I also didnt use any garlic, I was out of it, and it still turned out GREAT! I love this, and will be using it alot for my chicken and pastas! Thanks!

Ingredients Nutrition


  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.

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