2 Ramiro Peppers
1 Chilli Copped
1 Clove of Garlic Chopped
1 tbsp of Sweet Chilli Sauce
. Grill the peppers until the skins are charred.
. Put into a plastic bag or a bowl covered with cling film to seal and leave them to cool,
this will help steam the skins off.
. Peel the peppers the skins should rub off easily and take out the core and seeds and chop into thin strips.
. In a bowl mix the chopped chilli garlic and chilli sauce and stir in the peppers.