Rinse and dry the peppers and chili peppers. Cut the chili peppers in half lengthwise, remove the seeds and dice finely. Quarter the peppers, remove the seeds and cut into thin strips. Remove the skin from the onions and cut them into fine rings.
Heat the oil in a saucepan and sauté the onion rings in the hot oil. Add the chili cubes and the bell pepper strips to the onion rings form and roast them while stirring continuously. dust everything together with paprika powder and roast it heartily with tomato paste.
Pour the red wine gradually to the vegetables within 5 min.
Fill up the vegetables with the gravy. season everything together with salt and pepper and simmer uncovered on a low heat for 5 min.
Preparation Tip:
The sauce tastes delicious with all grilled and roasted meat dishes.
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