Peperonata, spicy

Ingredients for 6 servings:

• 2 bell peppers, yellow
• 2 bell peppers, red
• 2 white onions (approx. 250 g)
• 2 cloves garlic
• 3 tbsp olive oil
• 1 small can of chopped tomatoes (400 g)
• Salt and pepper, black from the mill
• 1 pinch of chili powder
• 2 tbsp vinegar (white wine vinegar)
• 2 chili peppers, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the oil in a large pan. Add the peppers, onions, garlic, and chilies to the pan and stir well. Pour the tomatoes into the pan, season with salt, pepper, and chili. Reduce the heat to medium, cover, and simmer for 15-20 minutes (until al dente). Leave the peppers off the heat for another 5 minutes, then season with vinegar and perhaps more salt and chili. Serve immediately or allow to cool. Serve as a buffet, as a starter, as a vegetable side dish, or over pasta. The dish can also be cooked without the chilies, i.e., cooked gently.