4 sweet Ramiro pointed peppers red
2 sweet Ramiro pointed peppers yellow
4 sausages or 400 g fresh sausage meat
2 cloves of garlic, crushed
1-1½ tablespoon of fresh mint, finely chopped
1 teaspoon of cinnamon
½ teaspoon of ground cumin
4 tablespoons of olive oil
1 shallot, finely chopped
salt and pepper
2 tablespoons of white wine vinegar
3-4 tablespoons of freshly chopped parsley
Whilst the peppers are in the oven you can make the dressing:
Halve the yellow pointed peppers, remove the stems and seeds and cut them into tiny cubes.
Heat the olive oil in a saucepan and fry the shallots 3 minutes on very low heat. Add the diced pepper and season with salt and pepper. Sauté the peppers on the lowest possible heat for 5-10 minutes. Pour the vinegar into the pan, bring to the boil and let it simmer for ½ minutes.
It is possible to replace the warm dressing for a ready-to-eat salsa of yellow pepper.