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    You are in: Home / Recipes / Salsa Rossa Recipe
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    Salsa Rossa

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sackville's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 14, 2002


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salsa Rossa

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.0
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 9.9 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 3.6 g
    Sugars 8.9 g
    Protein 2.4 g

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