| 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.
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