Ingredients

• 1 red bell pepper
• 1 1/2 red chile peppers, seeded and chopped
• 1/2 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 to 3 small ribs celery, from the heart with leafy tops, chopped
• Small handful flat-leaf fresh parsley leaves
• Few leaves fresh basil, torn
• 1 (28-ounce) can Italian San Marzano tomatoes
• Extra-virgin olive oil, for drizzling
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper

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Instructions

1. 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, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.