Recipe home
Barbecued red pepper salsa
Ingredients
3 red peppers, deseeded and halved
3 garlic cloves, unpeeled
3 tbsp olive oil
1 tbsp balsamic vinegar
A quick and easy summer dip
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Method
1 Barbecue or grill the peppers and garlic cloves for 20 minutes or until tender and charred. Put the peppers in a bowl, cover with cling film and leave for 10 minutes.
2 Peel away the blackened skin from the peppers and roughly chop the flesh. Squeeze the garlic out of its skin into a bowl with the peppers. Add the oil and vinegar, season and mix well.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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