John Myers
Ingredients for 4 servings:
- 3 bell pepper(s), red
- 2 peppers, red
- 4 anchovy fillets
- 3 cloves garlic
- 5 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 shallots
- 1 tbsp fresh herbs (chopped)
- Salt
- pepper
- chili powder
- olive oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Hot sauce for fondue, grilled food, or as a dip…
Halve the peppers, remove the seeds, and the white membranes. Halve the chili peppers and remove the stems. Place the peppers and chili halves, skin-side up, on aluminum foil under the grill or bake in the oven at 200 degrees Celsius (400 degrees Fahrenheit) until the skin blisters and turns black (this happens faster with chili peppers than with bell peppers, so remove from the oven earlier!). Peel the peppers and chili peppers and place them in a bowl. Chop the shallots and crush the garlic. Heat the olive oil and sauté the shallots and garlic. Melt the anchovy fillets in the hot oil. Purée the vegetables with a hand blender and mix in the oil along with the shallots, garlic, and anchovies. Season to taste with salt, pepper, balsamic vinegar, and chili powder (depending on how spicy you like it), and stir in the herbs. Add a little more olive oil to taste.
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