1. Bake or grill the red bell peppers until blackened all over and peel them, removing the seeds as well.
2. Once cleaned, chop them finely or blitz them a few times in a food processor.
3. Heat up the oil in a pot and put the chopped peppers in. Add some salt, sugar and vinegar and lower the heat, stirring occasionally. Cook until you get a smooth texture and no oil is visible.
4. Store in glass jars, either heat-sealed or air-tight containers.
Image courtesy: Stefan Lindeque/Gulf News
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