Spread on little toasts and serve as a warm-up nibbly before dinner. This keeps well and has many uses, including marinating chicken, serving with cheese and as a relish for cold meats.
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1 green pepper
1 red pepper
1 jalapeno or Scotch bonnet pepper, halved and seeded
1/2 tsp chopped garlic
1 cup chopped red onion
1/4 cup lime juice
1/4 cup chopped coriander
3 tbsp olive oil
Cut peppers into quarters. Grill sweet and hot peppers on grill or under broiler until outside skins are charred. Remove from heat and leave to cool for 10 minutes. Remove skins and finely chop peppers.
Stir peppers together with remaining ingredients. Chill for an hour before serving.