| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Food &, Drink | 4 | servings | |
INGREDIENTS
| 4 | Red peppers | |
| 2 | tb | Groundnut oil |
| 1 | Onion; finely chopped | |
| 3 | Garlic cloves; finely chopped | |
| 1 | Red chilli; seeded and finely | |
| ; diced | ||
| 1 | ts | Sugar |
| 2 | tb | Red wine vinegar |
| 200 | ml | Chicken stock |
| 2 | Tomatoes; peeled, seeded and | |
| ; diced |
INSTRUCTIONS
Method 1 Preheat the grill until hot. Place the peppers on the rack and cook for 20-30 mins until blistered and charred on all sides. Transfer to a polythene bag and leave until cool enough to handle, then peel, remove the seeds and cut the flesh into 2.5cm/1" dice. 2 Heat the oil in a pan. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and sweat for another minute. Add the red peppers, chilli and sugar and sweat for 2 minutes, stirring until well combined. 3 Add the vinegar and boil fast until reduced by half. Stir in the stock, reduce the heat and simmer gently for 15-20 minutes or until very thick. 4 Add the tomatoes and cook for 3 minutes, stirring frequently. Serve warm. This will keep well in the fridge for up to a week. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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