How to make
Cut the onion into larger pieces and fry it in the hot oil until golden. Add the diced peppers and stir well to prevent burning. This is done at a high temperature.
When the peppers are fried well, continue stewing under a lid on over low heat.
When the peppers have caramelized and the juice is released, add a finger of hot water, the finely chopped lovage leaves, salt to taste and a little black pepper.
Continue to stew the stew, stirring frequently.
When the sauce thickens, add a finger of hot water. The peppers will release juice from the caramelization, which will thicken the stew.
Keep stirring frequently and adding hot water a little at a time until you get a nice sauce (not too much, but not too little).
Garnish with chopped parsley and enjoy!
Grandma's pepper stew is ready.
