Salsa Dip

Preheat oven to 200 °C convection. Wash the bell peppers, quarter them, and place them on a baking sheet lined with baking paper. Bake in the preheated oven at 200 °C until the skin of the bell peppers is dark and already blistering (estimated duration: 5 to 10 minutes). Afterwards, place the hot baked bell peppers into small containers, seal them tightly, and only peel the skin off the bell peppers after about 5 minutes.

Finely chop garlic, onions, and chili. Remove the seeds from the chili. Heat oil in a pot to sauté everything in it. Then add the sugar and let it caramelize slightly. Deglaze everything with balsamic vinegar. Collect the juice from the canned tomatoes, dice the canned tomatoes very finely, and add both to the pot.

Then season everything with salt, pepper, paprika powder, and cumin, and let the salsa simmer for about 10 minutes until the tomatoes break down slightly.