Some like it hot!
I didn’t want to touch this really as it’s so painful when you rub your eyes after chopping one of these red-devils. I pulled on a pair of disposable gloves, the kind you see paramedics wearing, to perform this operation and kept them on to chop a large onion too – it’s so hard to get rid of the smell of onion once infused into your skin. Likewise with a clove of garlic which I crushed. Whilst in chopping mode, I diced a carrot and then chopped up a couple of rashers of bacon. Into a large, saucepan I poured some vegetable oil and turned on the heat. I then threw in the onion, carrot, bacon and garlic and left them to cook for a few minutes. When the peppers were roasted I was easily able to peel off the skin. I suppose I could have just chopped them up without roasting them, but I would have had to put the end product through a sieve to make sure there were no residue nasty bits. The onion and carrots were soft so I added the peppers, tomatoes and chilli and gave it a good stir. From the fridge I took about a pint of vegetable stock, we are out of chicken stock at the moment, but that would have worked too. If you do try this recipe, you can always use a stock cube and boiling water if you don’t keep stock in the fridge (who does?) If you do use a stock cube, make sure it's gluten free if you are making a gluten-free soup.
© Karen Ette 2013