Pepper to wash, dry. Bake at high temperature until cooked to a black crisp. Remove blackened skin from pepper ready. In vegetable oil fry the chopped half rings onion. The tomato to dilute a bit with water (preferably chicken broth), pour into the pan and then a little bow. Add a little red balsamic for flavor. Season with salt and pepper, add a little sugar. You can add some fresh hot peppers. Pour this sauce ready pepper. To serve both cold and hot. Sprinkle with your favorite herbs.