Red Pepper Salsa

I turned to my River Cafe Pocket Book of Fish and Shellfish again last night. I had roasted two red peppers the night previous and sought the River Cafe's advice on how to transform them into a salsa for my fillet of plaice. There's a good kick of chilli in this salsa, so less of the fiery pepper if you're not that way inclined.

Ingredients:
2 Red peppers, roasted and finely chopped
1 garlic clove, peeled and finely chopped
1 fresh red chilli, de-seeded and finely chopped
1 tbsp marjoram leaves
250g tin tomatoes
Olive oil
salt and pepper

Method:
Heat 2 tbsp olive oil in a saucepan and gently fry the garlic until it starts to colour. Add the chilli, marjoram and tomatoes and simmer for 30minutes until the sauce has reduced. Add the peppers, season with salt and pepper and cook for a further 10minutes. Taste and correct seasoning if necessary.