John Myers
Ingredients for 4 servings:
- 3 bell peppers, red
- 2 onions
- 1 garlic clove(s)
- 3 tbsp vinegar
- 1 tbsp sugar
- salt and pepper
- possibly vegetable stock powder
- 1 tbsp butter
- some tomato paste
- n. B. water
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Delicious sweet and sour side dish for pan-fried dishes, can also be used cold as a barbecue sauce or dip.
Wash the bell peppers, remove the seeds, and cut into small squares. Peel the onion and cut into similarly sized pieces. Melt the butter in a small saucepan; do not allow it to get too hot. Add the onion and let it cook slightly, adding the diced bell peppers a little later. Add the vinegar and sugar. Cover the pan and simmer for 15 minutes. Check occasionally to see if too much liquid has evaporated; add more water if necessary. Shortly before the end of the cooking time, add the chopped or crushed garlic and season with salt and pepper or vegetable stock. If you like, you can also add a little tomato paste, but you’ll need a bit more liquid.
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