Salsa pepolata

Ingredients

30ml olive oil
1 peeled garlic glove, diced
50g red onion, diced
100g red bell pepper, seeded and chopped
100g yellow bell pepper, seeded and chopped
120ml vegetable stock
5g ground black pepper
5g salt

Method

1. Half the peppers and remove the seeds.
2. Roughly chop the peppers and roughly dice the onion and garlic.
3. In a large pot heat the olive oil, and add the onions and the garlic, lightly brown, then add the peppers.
4. Once the peppers have browned, add the vegetable stock and simmer until the peppers are tender.
5. Blend the pepper mix and liquid until smooth and season to taste.