Brussels sprouts in Biscayan sauce

Ingredients:

2 red or sweet onions

4/5 choricero peppers or tbsp of their pulp

2 cloves of garlic

1 glass of wine or vegetable broth

Virgin olive oil

Brussels sprouts

2 small potatoes

Preparation:

• We open the dried peppers and remove the seeds. We soak them in hot water.
• We chop the onions.
• Add the onion and garlic to a frying pan with a good amount of oil and let them brown and caramelize.
• Let's peel the potatoes and the Brussels sprouts.
• We cut the potatoes into small pieces and the cabbage in half and boil them for about 10 minutes.
• Once the onion is sautéed, we peel the peppers and remove the flesh.
• We add the peppers, the bread and the glass of white wine. We let it cook.