Red Bell Pepper Sauce

Cut peppers into pieces, peel onions and chop coarsely. Put about a quarter of them aside.

Sauté remaining onion pieces and bell bell pepper pieces in hot oil, add wine and steam in closed saucepan for 30 minutes until soft.

Finely puree the vegetables and let cool.

Refine with crème fraîche and season with pepper, paprika, salt, crushed garlic.

Sprinkle the remaining diced onion on top.

Preparation Tip:

This sauce is also very good to cook in stock.

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