Sweet and Sour Red Pepper and Tomato Salsa

Name: Sweet and Sour Red Pepper and Tomato Salsa
Yield: Makes about 600 g
Ingredients: 100 ml Cabernet Sauvignon vinegar (or ordinary red wine vinegar); 100 ml Cabernet Sauvignon vinegar (or ordinary red wine vinegar); 50 ml olive oil; 80 g caster sugar; 2 tomatoes; 4 red peppers; 2 red onions, peeled and finely sliced; 1 clove garlic, peeled and finely diced; ½ head fennel, trimmed and finely diced; juice of 2 limes; 1 bunch basil, leaves finely shredded; 1 tsp coriander seeds

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This chunky salsa of sweet and sour peppers with zingy lime and olive oil is perfect for serving with roasted fish, grilled and barbecued meats, and salads.

Ingredients

2 tomatoes
4 red peppers
50 ml olive oil

Starter
Gluten-free
Vegan

Method

Make a cross in the bottom of each tomato with a sharp knife, then lower the tomatoes into a pan of boiling water. Remove after 30 seconds, hold under cold running water until cool, then peel off the skins. Now cut the tomatoes into petal shapes and deseed, drain on a cloth and cut into large squares.
Burn the peppers over an open flame or under the grill until