Summary

Ingredients

• 300 g hot peppers
• 6 clove (s) garlic
• 100 ml olive oil
• 50 ml white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt

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Instructions

1. Wash the peppers and cut into small pieces. Peel and chop the garlic. Sweat both in a saucepan with olive oil, then deglaze with vinegar. Add sugar and salt and cover and simmer on a low heat for 30 minutes. Stir more often.
2. Purée thoroughly with the mixer and briefly bring to the boil. Fill into clean glasses with screw caps and refrigerate until ready to serve.
3. Tip: Serve the puree with a sprig of finely chopped thyme.