Grilled chili peppers with anchovy sauce

Place the red and green chili peppers in a tray, drizzle with 4 tablespoons of olive oil, and heat in an oven at 200°C for 20 minutes

[Making the anchovy sauce]
Add 2 tablespoons of olive oil and garlic to a frying pan and heat. Once the garlic is fragrant, add ingredients [A] in order and mix until it becomes a sauce.

Once the alcohol in [2] has evaporated, remove from heat and let cool

Once cooled, transfer to a food processor and blend until the capers still have a granular texture to make the sauce

Remove the roasted chili peppers from the oven and let them cool. Peel the skin, make a vertical slit and remove the seeds

Arrange the chili peppers on a tray, pour the sauce over them and let them soak in the sauce for about 5 minutes

Place on a plate and drizzle with a little olive oil and balsamic vinegar to finish