Ingredients
1 red bell pepper
1 1/2 red chili peppers, seeded and chopped
1/2 English (seedless) cucumber, peeled and chopped
1 slice good-quality white bread, crust removed and torn
1 small red onion, chopped
2 cloves garlic, grated into a paste
2-3 small ribs celery, from the heart with leafy tops, chopped
A small handful of flat leaf parsley
A few leaves of fresh basil, torn
1 can Italian San Marzano tomatoes (28 ounces)
Extra virgin olive oil (EVOO), for drizzling
1 lemon, juiced
Kosher salt and freshly ground black pepper
Directions
Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed and roughly chop the bell pepper and add to a food processor. Add the chili peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of EVOO, lemon juice, salt and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.
