How to make
Wash the tomatoes, remove the stems, grind them in a tomato strainer to remove the skins. Bake the red peppers, peel them, remove the stems and seeds and cut them into pieces as small as possible.
Clean the chili peppers from their stems and seeds and cut them into small pieces. In a large pot on the stove, boil the oil, vinegar, sugar and salt for 5 minutes. Add the garlic, then 2 minutes later- the tomato paste you've made. Stir and leave the paste to thicken.
Then add the baked red peppers and chili peppers. Stir for another 10 minutes. Once the liquid is reduced to a minimum, remove from heat and mix in the chopped parsley.
While still hot, pour it into warm, dry jars, close them and turn them upside down until cooled. Store in a cool, dark place.
