*****- Preparation -***** Remove the stem and seeds from the peppers and rinse them. Remove the peel from the garlic, rinse the chili peppers and chop the stems.
Crush the bell pepper half, the garlic clove and the chili peppers in a mortar and then put them in a saucepan.
Add tap water, vinegar and sugar and bring to a boil.
Let the sauce simmer uncovered on low to medium heat for about 30 minutes until it is slightly creamy.
*****- Variation -***** Under the sauce you can mix ditto wafer-thin cucumber slices or crushed peanut kernels.
Put it on the table after it has cooled down. It will keep in a neatly sealed jar in the icebox for up to four weeks.
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