Hot Paprika Sauce

1. Core and quarter the peppers, peel and quarter the onions, cut the chilli peppers lengthways and remove the seeds if necessary. Place everything with the skin facing up on a baking sheet and cook at 200 ° degrees top heat or grill for about 30 minutes. 2. When everything has got a good color, take it out of the oven and let it cool down a bit. Then remove the skin from the pepper, it can now be easily peeled off. 3. Heat olive oil in a saucepan and sauté the finely diced garlic cloves in it. Add paprika, onions and chilli and fry briefly. 4. Add the tomatoes, sugar, vinegar & 7 spice powder, bring to the boil and simmer on the lowest level for about 30 minutes. 5. Puree everything with a hand blender until the desired consistency is achieved. Season with salt & pepper and fill into screw-top jars while still hot. After cooling, place in the refrigerator. Unopened, the sauce can be kept there for at least 3 weeks, but we usually don't keep it that long! 😉 Tastes great with grilled meat, as a dip and on sandwiches.