INGREDIENTS
2
Fennel, bulbs
6 tbsp
Fennel fronds, fresh
10 cloves
Garlic
6 tbsp
Parsley, fresh
8
Red bell peppers
1 tbsp
Rosemary, fresh
1 tbsp
Thyme, fresh
1
Yellow onion, medium
1 tbsp
Balsamic vinegar
1 pinch
Cayenne pepper
1 tbsp
Granulated sugar
1
Salt and pepper
5 tbsp
Olive oil
3 cups
Water