Quarter the peppers, halve the tomatoes, wrap the peeled garlic cloves in some aluminum foil. Now distribute all the pieces on a baking sheet lined with baking paper and heat on the top shelf until the peppers peel black bubbles. The darker, the easier it is to peel off the skin.
Warming the garlic removes some of the heat and leaves the sauce with a round, spicy taste.
When the time comes, briefly soak the peppers in cold water and immediately peel off the skin with a knife. With the tomatoes you can do it without deterring them.
Simply put the skinned peppers and tomatoes as well as the garlic and chilli pepper in a multi-chopper and chop very finely. It`s quick and gives a nice consistency.
Put the puree from the food processor in a bowl and mix well with the 2 cm tomato paste, the ketchup, the strained tomatoes and a dash of red wine vinegar using a hand mixer. Round off with a little salt and pepper.
Pour into a hot rinsed glass and let it steep for a few hours.
Great with grilled meat, grilled sausages, poultry or potatoes. You just have to try this sauce over pasta.
Tip: Please do not use pointed peppers, they don`t have enough material.
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