Preheat the oven to 250 ° C.

Wash the peppers, cut in half, remove the seeds and the white skin and place with the skin side up on a baking sheet and slide on the top rail in the oven. If the skin blisters and something turns black, take the tray out of the oven, cover with a damp cloth or kitchen paper and let the peppers cool. Peel off the skin and cut the peppers into pieces.

Peel the onion and garlic and cut into cubes. Halve the chili pepper lengthways, remove the seeds and the white skin and chop.

Let the oil get hot in a saucepan and sauté the onion and garlic. Stir in the peppers, chilli and herbs and stew briefly. Add water, sugar and 10 squirts of lemon, season with salt and pepper and let everything simmer for about 15 minutes. Possibly add some more water.

Puree everything, season again with lemon, salt and pepper, bring to the boil and pour into sterilized jars.

The amount of ingredients was enough for a 370 ml glass