13 February 2012

Salsa Rossa

Here is the recipe that you'll want to use on top of the chicken "panini" with basil and mozzarella. From what I remember, it was delicious (made it months ago...)! Yes, it was a lot of work. Yes, it was time-consuming. Yes, my kitchen smelled delicious. Yes, it was worth it! Since I knew how much work went into making this sauce, I seemed to enjoy each bite just that much more.


Salsa Rossa
(From The Newlyweds' Cookbook)
Yield: 4 Servings

1 Large Red Bell Pepper
1 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, crushed
2 Large Ripe Tomatoes, skinned & coarsely chopped
Small Pinch of Hot Red Pepper Flakes
1 Tbsp. Dried Oregano
1 Tbsp. Red Wine Vinegar
Sea Salt & Freshly Ground Black Pepper


Broil the red pepper until charred all over, then put it in a plastic bag and let cool. Remove and discard the skin and seeds, reserving any juices. Chop the flesh coarsely. Then, heat the oil gently in a skillet; add garlic and sauté for 3 minutes. Add the tomatoes, pepper flakes and oregano; simmer gently for 15 minutes. Stir in the chopped pepper and the vinegar and simmer for another 5 minutes to evaporate any excess liquid. Transfer to a blender and puree until fairly smooth. Add salt and pepper to taste and let cool.

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