Summary

Ingredients

• 2 kg bell pepper (s), red, yellow, green
• 1 gr. Can (s) tomato (s), chunky or kg fresh
• 5 cloves garlic
• 6 chilli pepper (s)
• 2 onions)
• 4 tablespoon olive oil
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, dried
• 1 glass vinegar (wine vinegar)
• 2 tablespoon mustard
• salt and pepper
• some sugar

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Instructions

1. Cut all the vegetables into pieces (they don`t have to be very small) and sauté them in the olive oil. Add the tomatoes and simmer over a low flame for about 20 minutes.
2. Add the mustard, vinegar, thyme and oregano, season with salt, a little pepper and a little sugar and leave on the fire for another 5 minutes.
3. Chop everything very finely with a hand blender or in a blender. If this salsa is bottled at the boil, it will keep for several weeks in well-sealed screw-top jars in the refrigerator.
4. Tastes good with patatas bravas, fried sausages, grilled dishes, fried meat, tortillas, as a dip.