(PREPARATION TIME- 15 MIN, COOKING TIME- 15 MIN SERVES 6)

2 red bell peppers

2 yellow bell peppers

1 large fresh red chili

1 small red onion, finely chopped

2 tbsp hemp oil

2 tsp red wine vinegar

2 tbsp chopped fresh cilantro

1-2 tsp Tabasco sauce, or adjust to taste

sea salt & fresh ground black pepper

Preheat broiler to high.

Cut bell peppers and chili lengthwise in halves, place them cut side down, on the rack in a broiler pan. Place under the hot broiler for 10-15 minutes, or until the skins are blackened or charred.

Remove the broiler from the heat, cover the bell peppers and chili with a cold damp dish towel and let cool.

Once cool, peel and discard the skin, core, and seeds from the bell peppers and chili, then finely chop the flesh, and place it in a bowl.

Add the onion, hemp oil, vinegar, and cilantro and mix well.

Stir in the Tabasco sauce and the salt & pepper seasoning. Adjust to taste.

Cover and let stand at room temperature for 1 hour to let the flavours blend into one another.

SERVE AT ROOM TEMPERATURE

REFRIGERATE WHEN NOT USING

USE WITHIN 3 DAYS

SERVING SUGGESTIONS: Serve with oven baked cod or halibut. Also a great addition to grilled or broiled chicken breast.