Recipes / Salsa Rostisada

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Salsa Rostisada



  • 3 each Sweet Peppers - 1 Red, 1 Orange, 1 Yellow
  • 4 each Shallots
  • 2 teaspoons Garlic
  • 1/4 cup Olive Oil
  • 3 1/2 cups Furmano's Diced Tomatoes
  • As Needed Sea Salt
  • As Needed Black Ground Pepper
  • As Needed Green Ground Pepper
  • As Needed Dry Oregano
  • As Needed Rosemary
  • 1 each Bunch Genoa Basil
  1. Start the charcoal.
  2. Wash the peppers, shallots, and garlic, then roast them until the pepper skin blisters, and the garlic and shallots become soft to the touch.
  3. Peel the peppers and cut them into julianne strips. Cut the shallots and garlic into thin slices.
  4. Put a saute pan on medium heat, and then add the olive oil, cut peppers, shallots, and garlic, and half of the Furmano's Diced Tomatoes. Saute all the ingredients and let them simmer for about 10 minutes.
  5. Add the dry ingredients: salt, black and green ground pepper, oregano, and rosemary. Let the sauce simmer for another 5 minutes.
  6. Just before you remove the mixture from the stove, add the Genoa basil cut into julianne strips.
  7. Serve with your favorite type of pasta, on white fish, or use it as a base for pizza.