John Myers
Ingredients for 2 servings:
- 4 medium-sized red bell peppers
- some butter, optional
- 4 small chili peppers, dried
- Salt
- Sugar
- white wine vinegar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
as a small appetizer, can be combined well with various other snacks
Wash, deseed, and roughly chop the peppers. Cook in a saucepan with just enough water to cover, for about 20 minutes, until soft. Drain off some of the liquid and reserve. Puree the peppers with the remaining liquid and then pass through a sieve into a small saucepan, adding some of the drained water if necessary. Season with salt, white vinegar, and sugar and add 2-4 small, dried chilies in a spiced egg or tea strainer. Then reduce over low heat until the desired consistency is reached. If possible, add the rest of the previously drained liquid, check the heat regularly, and remove the chilies as needed. Finally, optionally, add a knob of butter and let it froth briefly.
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