Sweet Chili and Pepper Salsa

The QUIK-FIRE Recipe - Sweet Chili and Pepper Salsa

		Prepare BBQ preheat. Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot, and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavours develop. Check for seasoning before serving. NOTE Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.

2	Red Peppers (finely chopped)
1/2	Red Onions (medium size an finely chopped.)
4 Medium/Large	Red Chili (seeded and finely chopped)
1/2 Clove	Garlic (finely chopped)
8 Tablespoon	Olive Oil
	Pepper (freshly ground)
1 Handful	Basle (finely chopped)
	Salt & freshly ground Black Pepper