Heat the brown sugar in a frying pan and caramelize until light brown. Cut the chili peppers in half lengthwise, remove the seeds and chop finely. Add the chili, add the tomato paste and extinguish with the vinegar.
Cut the tomatoes in half, squeeze out the seeds and chop the tomatoes.
Short and add the tomatoes, season with salt and pepper and cook over medium heat for 12-15 minutes, stirring.
Our tip: Use high quality red wine for an extra fine taste!
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