4 medium-sized red bell peppers
Olive oil, around 1/3 cup
1 red onion
2 tsp white wine vinegar
Salt and pepper, to taste
Preheat oven to 240°C (470°F)
Take a medium-sized baking tray and cover it with baking/parchment paper.
Cut the red peppers and onion into halves and arrange them on the baking tray.
Cook in the oven for around half an hour, ensuring that the peppers have gone a rather attractive shade of black.
Take the onion and peppers from the tray and place them into a large bowl. Cover the bowl with cling film and set aside for around 20 minutes.
Once cooled, peel the peppers.
Transfer the onion and pepper into a food processor, add the oil and vinegar and season to taste.
Pulse the contents of the food processor until a smooth consistency is achieved.
Take a medium-sized saucepan and empty the contents of the food processor inside the pan
Over a low heat, simmer the contents for around half an hour, ensuring that you stir constantly. The sauce should become thick as it simmers.
Remove from the heat and allow to cool.
Notes:
If you want to make it spicier, you can add in a few roasted chilis, for a real kick!
