Ingredients
- 50 ml olive oil
- 300 g Spanish onions, peeled and finely sliced
- Pinch of espelette pepper (cayenne pepper or crushed chillies will do if you can’t find it)
- 1 garlic clove, peeled and finely chopped
- 300 g piquillo peppers, tinned or in a jar, drained and finely sliced
- Pinch of salt
How to Make It
- Heat the olive oil in a wide-bottomed saucepan, then add the onion and cook it gently, uncovered. Initially the onion will release some liquid, which will evaporate. Keep on a medium to low heat for 10–15 minutes, stirring occasionally. The onion should start to colour as the sugars begin to caramelise.
- Be careful they don’t burn on the bottom and keep stirring every few minutes. The onions should be golden brown and very soft. Add the espelette pepper, garlic and piquillo peppers to the onion and cook for a further 10 minutes. Season with a little salt, cool and tip into a container, ready to transfer to the boat.