- 1 red pepper
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon crushed red pepper
- 1 small tomato
Roast the red pepper by putting it in a 450 degree oven for 5-10 minutes, or until the skin is charred. Immediately put the pepper in a ziplock bag and zip it.
Put the olive oil, vinegar, crushed peppers, tomato and salt and pepper in the food processor and pulse until chunky.
By this time the red pepper should be ready. Take it out of the ziplock and the skin should be falling off. Take the skin off and remove the stem and seeds. Add to the food processor and pulse until just slightly chunky. I left mine the consistency of salsa and put it on top of a water cracker with sheep's milk ricotta cheese.
You can store this in the refrigerator for a few days, or serve right away.