The fiery tang of a sweet roasted capsicum and chilli salsa, dressed in rich olive oil and fresh citrus juice, turns grilled chicken breasts into a fiesta of colour and taste.
The salsa also goes well with grilled fish and can be made 1–2 days ahead and stored in the refrigerator.
good source of vitamins A, B group, C and E.
Anaheim chillies, if you can get them, have a mild heat and sweet aftertaste. Fat chillies are easiest to grill and grilling gives them a smoky flavour.