Makes about 2 cups (480 ml)

INGREDIENTS

• 2 onions, peeled and diced
• 2 green bell peppers, stemmed, seeded, and diced
• 3/4 cup (180 ml) olive oil
• ¼ teaspoon (1.25 ml) salt
• 1/8 teaspoon (0.6 ml) ground black pepper
• ½ cup (240 ml) white vinegar

DIRECTIONS

1. Fill and preheat the water oven to 183F/84C.
2. Put all ingredients into a small zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven to cook for at least 45 minutes and up to 2 hours.
4. Remove from the water bath and allow the pouch to cool enough to handle.
5. Using your hands, crush the sauce through the pouch to a slightly chunky consistency.
6. Open the pouch, stir in the vinegar, and serve as an accompaniment to roasted or grill meat, fish, poultry, or vegetables.