Yields 1 pint
1 bell pepper, roasted or grilled with skin removed, cleaned and finely chopped
1 small handful fresh basil, finely chopped
2 tomatoes, with seeds removed and chopped into small cubes
½ – 1 red chilie, finely chopped
1 onion, finely chopped
2 tablespoons honey
salt
Mix all the chopped ingredients together. Leave at room temperature for 20 minutes. Add the honey, and salt to taste.
One way to prepare bell peppers is to place them, quartered, in an oiled pyrex dish, skin side up. Bake at 400 degrees until they begin to soften, then turn and bake until skin loosens. Transfer to a plate, cover with a plastic bag for 10 minutes, and then remove the skin.
