Ingredients

8 red bell peppers

2 bulbs fennel

10-12 cloves garlic, peeled

4 TBSP + 1 TBSP olive oil

1 medium yellow onion, roughly chopped

6 TBSP fresh chopped fennel fronds

6 TBSP fresh chopped parsley

1 TBSP fresh chopped rosemary

1 TBSP fresh thyme

1 TBSP balsamic vinegar

1 TBSP granulated sugar

3-4 cups water, as needed

Salt and pepper, to taste

Pinch of cayenne pepper, to taste