2 tablespoons of oil1 large onion, finely chopped1 green pepper, seeded, finely chopped heart400 g of red tomatoes1 teaspoon of white sugara little chili powdera pinch of mustard powder1 tablespoon of lemon juiceSalt and freshly ground black pepper1 tablespoon chopped fresh parsley
Cooking time: 25 minutes
Heat oil in a skillet and add the onion and the paprika.
Fry until the onion is citron, but not brown.
Mash everything with a wooden spoon, add the sugar, the mustard, the pepper, the lemon juice, the salt and the pepper to taste.
Stir well and simmer over low heat for 20 minutes.
Add the chopped parsley before serving.
Ideal to cover fish, shellfish, or chicken skewers.