Ramiro Roasted Red Peppers



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.

I like to serve this with ciabatta toasts,

spread with houmous and topped with the red peppers.

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