A mix of sweet juicy tomatoes, peppers, parsley and coriander served warm
Chargrill the peppers in the oven until blackened. Transfer them into a plastic
bag and leave for 5 mins. Peel the skins off and then chop.
Slice an 'X' at the bottom of the tomatoes, remove the core and place them in
boiling water for 1 min. Remove with a slotted spoon and place in ice cold
Remove and peel the skins off the tomatoes. Cut in half, squeeze out the
seeds then roughly chop.
Chop a mix of parsley and coriander.
Chop the garlic.
Heat a frying pan with some olive oil.
Add the garlic, chopped tomatoes, salt and black pepper to taste and stir for 2
Finally add the chopped peppers and stir for a further 2 minutes.
Simmer for 5 mins and then serve.