1pound(450 grams) red and yellow sweet peppers(capsicum)
¼cupextra virgin olive oil
4large garlic cloves
2 tspwhite wine vinegar
salt, to taste
Cut the sweet red peppers (capsicum) in half and remove seeds and white membranes. Cut into large dice (or you can cut into strips). Peel onion and slice thinly. Peel garlic then chopped finely.
Place frying pan over medium heat, add olive oil and onions. Cook gently until beginning to soften about 5 minutes then add garlic. Continue to cook gently for another 5 to 10 until onions are soft and melting - not allowing onions and garlic to colour.
Add sweet red peppers (capsicum), stir well and fry gently for 10 minutes.
Add tomato paste. Stir well and cook for 1 or 2 minutes
Finally add water, 1 teaspoon sugar, vinegar and salt. Reduce heat, cover and simmer gently for 20 minutes, stirring every now and then
Remove lid and continue to simmer for another 10 minutes or so until sauce is thickened a little and sweet red peppers (capsicum) have softened to almost melting.
Taste. Adjust sugar and salt. Simmer a little more. Taste again. Adjust if necessary.