Ingredients (serves 6):

• 2 red peppers
• 2 tbsp olive oil
• 1 medium red onion, finely chopped
• 2 crushed garlic cloves
• 1 x 425 g can of chopped tomatoes with juice.
• 1/2 tsp of dried chillis.
• 1 tbsp of fresh coriander
• 4 tbsp of dry white wine.
• 1 tsp of balsamic vinegar

Instructions:

• Cut the peppers into 4.
• Remove the stalks, seeds and white fibrous ribs.
• Cover a grill pan or ovenproof dish with aluminium foil and place the peppers on top, skin side up.
• Grill under a high heat until the skin goes dark brown.
• Wrap the peppers in the aluminium foil and leave to rest for 30 minutes, then peel off the skin and slice the flesh into fine strips.
• Heat the oil in a wok over a medium heat.
• Add the red onion and fry for a few minutes to soften.
• Lower the heat, add the garlic and flesh from the peppers and cook for an other minute.
• Mix in the rest of the ingredients, cover the wok and leave to simmer gently for 30 minutes.
• Stir during cooking, taste and correct the seasoning before serving.

This spicy-flavoured sauce is just as good served hot or cold and goes well with fish, meat or grilled chicken. Also perfect with all kinds of pancakes.