2 red peppers, very finely sliced
1 onion coarsely chopped
3 garlic cloves, crushed
4tbsp balsamic vinegar
2tbsp demerara sugar
1tbsp olive oil
salt and pepper
Put the thinly sliced pepper strips and all the ingredients into a heavy pan.
Cover and cook over a very low heat for 1 hour, stirring from time to time, until nearly all the liquid has evaporated and the mixture is thick and shiny.
