Spetsofaï
1 large red onion, cut into chunks
1 clove of garlic, crushed
3 red peppers, preferably ‘Romano’, cut into chunks
3 green peppers, preferably the thin skinned ones, cut into cunks
250 – 300 gm chorizo (or similar cured sausage), cut into large chunks
1 tab tomato pureé, dissolved in 200ml water
2 tabs olive oil
Salt
Black pepper
3 allspice berries
Heat the olive oil in a casserole pan, add the onions and cook them until they start to brown.
Add the garlic and cook a little, making sure it doesn’t burn.
Add the chunks of chorizo, or sausage, and cook gently for about 5 minutes. Stirring all the time.
When the sausage is almost cooked and has released its fat, add the chunks of red and green pepper.
Cook for a further few minutes, stirring frequently.
Add the diluted tomato pureé, a little salt and pepper – remember that the sausage will add salt and spiciness anyway. Add the allspice berries.
Reduce the heat, cover and allow to simmer for about 20-30 minutes, until the peppers are just soft and the sauce has thickened.
