Sweet Peperonata

Ingredients for 1 servings:

• 1 kg pepper(s), fully ripe, red and yellow
• 1 chili pepper(s), or 2 for the brave
• Salt
• 600 g cane sugar
• 6 tbsp water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

sweet – spicy sauce – a delicious accompaniment to pecorino or mozzarella

Wash the bell peppers, peel off the skin with a vegetable peeler, and remove the seeds and membranes. Cut into pieces, cover, and bring to a boil over low heat with a pinch of salt, 6 tablespoons of water, and the chopped chili pepper. When the vegetables are tender, puree and pass through a sieve. Bring the bell pepper puree and brown sugar back to a boil, stirring constantly; it burns easily! Pour into well-cleaned jars and seal immediately. Tastes divine with all kinds of cheese, but also with grilled meat. This quantity is enough for about 6 small jars. The bell pepper puree will keep for a long time in a cool cellar.