chili pepper sauce

Ingredients for 4 servings:

• 5 hot peppers, dried
• 125 ml water, boiling
• 350 g tomatoes, peeled
• 1 medium-sized onion(s), chopped
• 1 clove(s) garlic, chopped
• 4 tbsp olive oil
• 2 peppers, green, fresh
• 1 tbsp parsley, chopped
• ½ tsp sugar
• some salt and pepper
• 1 tbsp vinegar (wine vinegar)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Sauce for meat or fish

Finely chop the peppers, pour over about 125 ml of boiling water, and let stand for 10 minutes. Place the tomatoes, onions, garlic, and dried peppers with the soaking water in a blender and puree at high speed. Clean the fresh peppers, carefully deseed them, finely chop them, and simmer them in a saucepan in hot oil over moderate heat for 5 minutes. Add the puree and simmer, covered, for another 5 minutes (stirring occasionally). Add the parsley and sugar, and season with salt and pepper. Remove the pan from the heat and finally stir in the vinegar.