3 kilos of hot and sweet peppers
1 tablespoon of sugar
1 cup of olive oil
1 tablespoon of coarse salt
Method of Preparation
Wash the peppers and remove the seeds. Slice them and place them in the mixer. Drain their water and put them over heat while adding salt and sugar. Cook until dry.
Grease the tray with olive oil, pour the paste and place it in the sun for approximately 48 hours while stirring from time to time.
Put it in jars, immerse in olive oil and cover-pack them.
Fresh basil is highlighted in pesto sauce, and there is no fresher sauce than this no-cook homemade pesto sauce.
Anthony Bourdain is an American chef as well as an executive chief cook of Brasserie Les Halles in New York
Paul Bocuse is named the “Father of Culinary Art” in France. He’d been a cooking icon for several years