2 red bell pepper
12 basil leaves
1 clove garlic
1 hot chilly, seeded & finely minced
4 oil-packed sun-dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tbs balsamic vinegar
1 tbs red-wine vinegar
salt and pepper to taste
2 large tomatoes, seeded and diced
3 tbs drained & chopped black olives
Line broiler pan with foil and place bell pepper on top. Roast on each side until charred.
Remove from oven and pull up foil to encase pepper. Allow to rest 5 minutes.
Remove foil and when cool enough to touch, remove core and seeds. Cut into medium pieces.
Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped.
Add hot chilly, tomatoes and red onion and process 10 seconds.
Add olive oil, vinegar, salt and pepper and process 5 seconds.
Carefully remove blade and stir in bell pepper, tomatoes and olives.
May be used immediately or covered and refrigerated up to 24 hours.