How to make
For this recipe, choose red fleshy peppers.
They are baked and placed in a dish with a lid so they stew a bit and the skins are easier to clean.
Remove the stalks and seeds, then cut into small pieces and grind with a blender.
Put the ground peppers in a saucepan together with the red wine and tomato paste.
Cook on low heat for about 40 minutes, until thickened.
The pepper paste is stirred constantly. Add the oil, sugar and salt to taste and cook for another 10 minutes.
Once cool, pour into a glass jar and store in the refrigerator.
