Slice the peppers in rough slices (you do not want them to be too fine, as the peppers should maintain their texture). Slice the onion, and chop the gherkins in 0.5 cm chunks. Finley cube the garlic.
Heat the olive oil in a saucepan and then fry the peppers and onions until the onions are translucent.
Now add in the garlic, gherkins and tomato paste fry briefly.
Pour in the can of tomatoes, vegetable stock/broth and ketchup. Add the spices and add the vinegar to taste. (do it slowly as the right amount depends on your personal taste.) If necessary add more sugar, to even out the flavours.
Cook on a medium to low heat for about 5 minutes. The peppers should be cooked but still maintain some crunch and texture.
Sprinkle with chopped parsley before serving.
Serve with schnitzel or steak or simply with some pasta.
Notes
Recipe Variations
add mushrooms, or courgette /zucchini to your sauce
replace the canned tomatoes with fresh tomatoes
to give the sauce a smoother note, you can add cream or milk to the sauce.
add white wine to the sauce (about 200 ml)
to thicken the sauce you can also add some cornstarch or flour at the end. Bring to a boil until the sauce reaches the desired consistency.
To increase the peppery taste you can add 3 tablespoons pepper paste to the sauce.
How to serve
Although the sauce is best known to be paired with Schnitzel it is very versatile.In Germany, this sauce is a popular BBQ sauce and served with steaks. It also tastes really good with some fried chicken or turkey breast.Vegetarians like to simply eat it with pasta.
Storage Instructions
The sauce can stay good in the fridge for up to five days. Store in an airtight container.