A couple of weeks a year, red bell peppers are plentyful and not ridiculously expensive.
This is a recipe for those weeks.
I made it with 700 grams of red peppers, about 400 grams red onions, and 1.5kg fresh tomatoes. I also snuck in two habanero chillies. For the rest, just follow the recipe. If you’re using fresh tomatoes, remove the skins with boiling water.
Blend and keep in the fridge or freeze.