- 4 red bell pepper
- half a red onion
- 1 tspf cumin
- grape vinegar
- salt
- olive oil

Begin by washing the peppers really well and then roast them in the oven, previously heated at 190ºC. We want them to be tender and wrinkly (this will make the peeling process easier), so ideally we will cook them for about 20 minutes, and we will then switch off the oven but will keep the peppers inside for a little while.
Now peel the peppers and cut them into thin strips. Add the onion, also chopped into thin strips. Finally, incorporate the cumin, salt, vinegar and oil.