The quantities can be seen roughly. When it comes to hot peppers, the sharpness and personal taste are of course very important. Habaneros and Thai chilies are too hot, the long red meaty pods, as you can get them in Turkish grocery stores, are good.
First you gently fry the diced onions with the liver in olive oil (not too hot, so that the liver does not become hard), then you add the thinly sliced hot peppers. After cutting the peppers, be sure to wash your hands thoroughly with soap to rinse off the capsaicin!
After a while, delete with the tomato paste and stir in the tomato paste. Now you can use the spices, just as you like. A southern note should be preserved, that goes well with the sharpness. Then gradually add the red wine, it should not interrupt the cooking process. Turn the heat down and simmer and thicken for a long time, up to an hour. Season to taste with the sugar and vinegar until you have found the right sweet and sour note.
The sharpness should be noticeable without being in the foreground, it should, so to speak, resonate in the subtext. I think that liver with its strong taste and the spiciness of fresh peppers go very well together. Ultimately, however, everyone has their own personal pain threshold. Like a chilli, the ragout tastes best once it has been warmed up and can be kept for a long time in the pan (around a week if chilled). A good way to process large amounts of fresh liver.
I serve it on a bed of ribbon noodles or rice, but mashed potatoes, gnocchi and polenta are also good. Warning: very filling!
The recipe is recommended to make liver tasty even for those who shy away from a piece of fried offal on the plate, because the gentle boiling down gives the liver a fine, sweet and tomato-like taste.
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