I make a pepper sauce with some mildly hot but sweet red peppers and onions. I cook them together slowly with a nice olive oil to carmelize the onions which brings out the sweetness then puree with a little vinegar and a touch of brown sugar which makes a lovely dark orange/red sauce which has a sweetness I like. The main secret is the slow sauté to carmelize the sugars before blending. you can use a mix of sweet and hot peppers. and it will keep for ages in the fridge
Karen
Karen
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