Griddled Chicken with Roasted Mini Peppers and Salsa Picante
These sweet mini peppers are becoming more and more popular in supermarkets in the UK, but if you can’t get them where you are then regular peppers work just as well in this recipe.
You will need;
6 - Mixed Mini Peppers
For the Salsa Picante
2 – Green Chilli’s (deseeded and chopped)
15 – Ml Vegetable Oil
1 – Onion (finely chopped)
2 cloves – Garlic
1 400 Gm can – Chopped Tomatoes
2 tablespoons – Tomato Paste
Salt and Freshly Ground Black Pepper
Fry the onions and garlic for 3 to 4 minutes until soft.
Add the tomatoes, tomato paste and chilli’s then mix well and simmer for 15 minutes.
After 15 minutes let the sauce cool a little and then put it in a food processer and process until smooth, then back in the pan and simmer for another 15 minutes.
While the sauce is simmering pre heat your oven to 200 degrees, half and de seed the peppers put them in an oven tray and in the oven for 20 minutes.
Griddle the chicken until cooked through.
Season the sauce then plate up and serve.
The Artist Tony Rose