Why is it worth it
A bit laborious, but the taste rewards us for the effort put into it. In addition, this sauce has a wider range of uses. It can be served as an addition to main courses, bread or add an interesting taste to soups. An interesting idea is to bake onions with peppers and blend them into the sauce.
Preparation
Wash the peppers, cut them into quarters lengthwise and remove the seeds. Then brush them with olive oil and bake in an oven preheated to 180°C for 35-40 minutes or until the skin is dark brown or even black. To make peeling easier later, place the roasted peppers in a plastic bag or container to cool. Then peel them and chop them quite finely. Mix the olive oil with the water and balsamic vinegar. Add the peppers, chopped garlic, and salt and pepper. Blend everything together.
