Bell pepper sauce

Chop the onion (1 piece) into small pieces, and the bell peppers (1 yellow and 2 red) into cubes.

Heat a pan with olive oil and sauté the onion until translucent. Then add the chopped sweet peppers and continue to sauté them for 2-3 minutes.

Next, pour in the dry white wine (70 ml) and add cumin and herbes de Provence (a pinch each).

Reduce the heat and let the mixture simmer for 15 minutes.

Once the vegetables are soft, use a blender to puree the sauce until smooth.

Taste the resulting mixture and, if necessary, add salt and lemon juice to taste.