1. Put the tomatoes in hot water. After 10 minutes, remove the skin and chop.
2. Pierce each capsicum with a fork and hold over the flame until the skin blackens. Remove from heat, rub off the burnt skin and chop.
3. Heat the pan and saute the onions for 1/2 a minute. Add the tomatoes, capsicums, chili powder, salt and cook for a few minutes.