Spicy pepper sauce à la Tick

Ingredients for 4 servings:

• 2 tbsp sunflower oil
• 2 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 125 ml white wine
• 125 ml beef broth
• 100 g tomato paste
• 50 g ajvar
• 2 tomatoes
• 2 tbsp Pusztasalat (homemade or from a jar)
• 1 clove(s) garlic
• 1 tsp cayenne pepper
• Salt
• possibly cornstarch
• 1 tbsp flour
• possibly veal escalope (approx. 250 g/person)
• possibly gravy from the schnitzels

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

ideal for schnitzel

Since my hunter’s sauce was so well received, and due to my sister’s repeated, persistent requests, I don’t want to withhold this sauce recipe any longer: Preheat the oven to 250°C. Halve the peppers, remove the seeds, place them on a baking sheet, and bake in the upper third of the oven until the skins have partially turned black—but be careful not to burn them completely. Remove them, cover with a damp kitchen towel, and let them cool. Then peel them, remove the white pith, and cut them into fine strips. Make a cross-shaped cut in the tomatoes above the stem, blanch them, refresh them after 5 minutes, peel them, quarter them, remove the seeds, and dice them. Finely chop the garlic clove. Peel and finely chop the onions, and cook them in the oil until translucent. Add the tomato paste, tomatoes, and pepper strips, and simmer for 10 minutes. Dust with flour and let them brown lightly. Deglaze with the white wine, add the broth, stir in the ajvar, puszta salad, garlic, and cayenne pepper, bring to a boil, and let it reduce slightly. If you’re serving schnitzel with it, stir in some of the pan juices. If the sauce is still too runny, thicken with a little cornstarch if necessary.