Bell Pepper Salsa

Great to serve with meat or pasta, put on bread or as part of a salad.


  • 500gr bell peppers
  • small handful parsley, chopped finely
  • 1 garlic clove, grated
  • 1 small red onion, chopped finely
  • 1 tbs white wine vinegar
  • 1/2 tsp chili flakes
  • salt/pepper


Place the peppers in an ovenproof dish and place these under a grill. Turn when they turned black, until all (or at least most) of the skin is blackened. Place in a sealed container (or plastic bag) and leave to cool until lukewarm or colder.

Peel and seed the peppers, then chop the flesh finely.
Combine the peppers with the parsley, garlic, onion, vinegar and chili flakes. Season to taste with salt and pepper.