3 nice medium sized deep red peppers - chopped roughly
1 head of garlic, sliced in half across ways
1 tbsp of capers - rinsed and drained
1/3 cup of olive oil
1/4 cup of sherry vinegar
half a handful of fresh basil
Heat oil and plonk in the garlic (cut side down). Fry gently until fragrant. Throw in the capers. Fry for a minute. Then add the peppers. Put a lid on and allow to cook on a low heat for 15 minutes until soft and juicy. Lid off now. Turn the heat up and reduce the juices down until it looks oily and yummy. Add the vinegar and half the basil and pile into a big bowl. Allow to cool to room temperature and garnish with the remaining basil. Serve as a salad or on toast.