READY IN
40 minutes
COOKING TIME
35 minutes
PREP TIME
5 minutes
SERVES
4-6 people
ingredients
- 2 red chillies (or less, to taste
- 1 jar Navarrico piquillo peppers
OUT OF STOCK
- 2 tbsp Brindisa North & South Olive Oil + drizzle
IN STOCK
- 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
- 1 clove garlic, chopped finely
- 2 tins chopped plum tomatoes
- 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
- 1/2 tsp sugar
- 500ml vegetable stock
- salt to taste
- fresh herb garnish
METHOD
- Finely dice the chilli (remove the seeds and reduce the quantity of chilli used if you don’t like too much heat). Cut the piquillo peppers into strips.
- Heat the olive oil and slowly fry the chilli and paprika.
- After 5 minutes, add the garlic and pepper strips and fry for a further 2 minutes.
- Add the tomatoes, vinegar and sugar. Simmer for 10 minutes, then add the stock.
- Bring to the boil and simmer for 15 minutes. Check for salt.
- Serve drizzled with olive oil and garnished with a little finely chopped fresh herb.
ingredients
- 2 red chillies (or less, to taste
- 1 jar Navarrico piquillo peppers
OUT OF STOCK
- 2 tbsp Brindisa North & South Olive Oil + drizzle
IN STOCK
- 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
- 1 clove garlic, chopped finely
- 2 tins chopped plum tomatoes
- 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
- 1/2 tsp sugar
- 500ml vegetable stock
- salt to taste
- fresh herb garnish