Salsa RougeBy Santa Fe School of Cooking
This salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.
1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.