Pepper & chilli peppernata

Simple warm salsa sauce that can be adapted to your taste


4 red peppers

Fermented chilli sauce to taste

Extra virgin olive oil

1 red onion, diced small

1 clove of garlic minced

Bunch of fresh flat-leaf parsley?


2 tablespoons red wine vinegar

2tsp capers

Tsp dried chipotle


Deseed and dice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper

Cook slowly for 15 minutes until softened

Add the finely diced onion, chipotle and garlic and cook until soft keeping everything moving in the pan

Cook for about 3 minutes taste, and season with a bit more salt and pepper, if required. Add the vinegar, parsley and capers

Finish with the fermented chilli sauce to taste