Salsa Brava No. 2 – Wild Sauce

Ingredients for 12 servings:

• 2 kg bell pepper(s), red, yellow, green
• 1 gr. can/n tomatoes, chopped or 1 kg fresh
• 5 cloves garlic
• 6 chili peppers
• 2 onions
• 4 tbsp olive oil
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 jar vinegar (wine vinegar)
• 2 tbsp mustard
• salt and pepper
• some sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut all the vegetables into pieces (they don’t have to be very small) and sauté them in olive oil. Add the tomatoes and simmer over low heat for about 20 minutes. Add the mustard, vinegar, thyme, and oregano, season with salt, a little pepper, and a pinch of sugar, and let it simmer for about another 5 minutes. Finely chop everything with a hand blender or in a blender. If this salsa is bottled while boiling, it will keep for several weeks in tightly sealed screw-top jars in the refrigerator. It tastes great with patatas bravas, fried sausages, grilled dishes, roasted meats, tortillas, or as a dip.