Chimichurri Peppers

• 60ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp honey
• 1 jalapeño chilli, deseeded, finely chopped
• 4 large red peppers, deseeded, cut into large pieces
• 30ml white wine vinegar
• Small bunch of coriander, chopped
• Small bunch flat-leaf parsley, chopped
• 1 tbsp roughly chopped fresh oregano
• Salt and freshly ground black pepper

 To Make:

1.      Heat the olive oil in a frying pan, add the garlic, honey and chilli, and cook over a low heat until softened and slightly caramelised.

2.      Add the pepper pieces, cover, cook for 5-6 minutes. Add the vinegar, cover again and cook for a further 5 minutes.

3.      Remove the lid and add the herbs, increase the heat and sauté until all the liquid has evaporated, season and serve warm.