Sweat onion and garlic in a frying pan over a medium heat for 5 minutes then add pepper. Add vinegar and reduce then add purée and cook out for 2 to 3 minutes. Blitz to a purée in a food processor. (For this salsa the purée does not need to completely smooth.)
For the salsa rossa:
Oil the skin of the red pepper and char over a flame or in an oven set to a high heat. When all charred, cover so it is air tight and leave for 10 minutes.
Dice the tomatoes, sun dried tomatoes and pepper and combine in a bowl along with the garlic, lemon, vinegar, salt, pepper, chilli, and red pepper purée. Add the olive oil and mix. The salsa should look slightly split. If you require add more oil until it has achieved a slightly split appearance. Check season and add more lemon as well if needed. Finish with fresh chive and mix well. Enjoy!