- 1 frische rote Chilli
- 8 – 10 reife rote Paprika
- Olivenöl
- 1 mittelgroße rote Zwiebel, geschält und zerkleinert
- 1 mittelgroße Zwiebel, geschält und zerkleinert
- 1 kleiner Zweig frischer Rosmarin, Blätter abgetrennt und gehackt
- Salz
- 100g brauner Zucker
- 100 ml Balsamico-Essig
- 100 ml Apfelessig
Legen Sie den Chilli und die Paprika auf einen heißen Holzkohlegrill oder in eine Pfanne ohne Fett bzw. auf ein Backblech in den Backofen-Grill, bis sie eine schöne dunkle Farbe haben. Geben Sie den Chili und die Paprika in eine Schüssel und decken Sie diese luftdicht mit einer Frischhaltefolie ab. Wenn das Gemüse abgekühlt ist, können Sie die Haut ganz einfach abziehen. Danach zerkleinern Sie alles.
Erhitzen Sie eine Pfanne mit etwas Olivenöl und geben Sie die Zwiebeln und den Rosmarin hinzu. Würzen Sie alles mit etwas Salz. Lassen Sie die Zwiebel-Gewürz-Mischung für etwa 20 Minuten köcheln.
Geben Sie nun die zerkleinerten Chilis, die Paprika, den Zucker, Balsamico und das Essig zu den Zwiebeln und lassen sie alles 15 – 20 Minuten weiter köcheln. Jetzt können Sie die Masse mit einem sauberen Löffel in die Gläser füllen und das ganze an einem dunklen Ort aufbewahren.
Quelle: Jamie Oliver – „In der Natur zu Hause – Jamie at Home“
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