Place the chillies with the peppers on a baking sheet and place under the grill until they turn a dark color and are cooked through. The chillies are ready first, so take them out first, put them in a bowl and immediately cover with cling film.
Add the peppers later and seal again airtight. So the vegetables can still steam in their own steam when they cool down. After cooling, the skin can be easily peeled off.
Chop both, remove the seeds and the stem. First put it away, catching the escaping liquid.
Peel the onions and cut into small pieces. Separate the rosemary leaves from the stem and chop finely.
Heat a pan and only then add the olive oil, otherwise it could release bitter substances. Add the onions, rosemary, bay leaves and cinnamon stick to the pan and season everything with salt and pepper. Let it simmer for about 20 minutes. Now add the chopped chillies and the peppers, the collected liquid, the sugar and the vinegar as well. Let everything simmer until it thickens.
Remove the cinnamon stick and bay leaves. Optionally, you could also add ginger (grated) or cumin and leave out the cinnamon to steer the taste in a different direction.
Tastes very good with briefly fried meat, fish or cheese. The mass can be stored in jars, tightly closed, in a dark place. It should last for a few weeks.
Or you can keep it in the refrigerator and use it right away. You can also puree the whole thing as a spread, which makes it easier to spread.
Tip: It`s better to wear gloves when peeling chilli, at the latest when you wipe your face, you will otherwise regret not wearing them.
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