Chambaut
- 10 - 12 fresh green hot peppers
- Oil for frying
- 2 - 3 cloves garlic - minced
- Salt, pepper to taste
- 5 - 6 basil leaves - chopped
- 1 can Italian plum tomatoes - mashed into small pieces
- Wash and cut pepper in half. Pat excess water with paper towel
- Saute peppers in oil with salt and pepper until just starting to cook
- Add garlic and tomatoes and basil
- Simmer ~30 minutes
- Serve hot or refrigerate and serve cold
