-4 red peppers roughly chopped
-1 large onion, chopped
-1 garlic clove , finely chopped
-1 red chilli , deseeded and chopped
– 3 tbsp Tomato purée
-900ml / 1.5 pints chicken or vegetable stock
– cook the pepper and onion gently in a little oil for 5-10 minutes until softened
-stir in the garlic, chilli and tomato purée and cook for a minute.
-stir in the stock and bring to the boil. Cover the pan and simmer for 10 minutes.
– purée the mixture in a food processor or blender.
Tip – yellow and orange peppers can be used too.