1. Core and quarter the peppers, peel and quarter the onions, cut the chilli peppers lengthways and remove the seeds if necessary. Place everything with the skin facing up on a baking sheet and cook at 200 ° degrees top heat or grill for about 30 minutes. 2. When everything has got a good color, take it out of the oven and let it cool down a bit. Then remove the skin from the pepper, it can now be easily peeled off. 3. Heat olive oil in a saucepan and sauté the finely diced garlic cloves in it. Add paprika, onions and chilli and fry briefly. 4. Add the tomatoes, sugar, vinegar & 7 spice powder, bring to the boil and simmer on the lowest level for about 30 minutes. 5. Puree everything with a hand blender until the desired consistency is achieved. Season with salt & pepper and fill into screw-top jars while still hot. After cooling, place in the refrigerator. Unopened, the sauce can be kept there for at least 3 weeks, but we usually don't keep it that long! ;-) Tastes great with grilled meat, as a dip and on sandwiches.