Instructions: Cut and seed the peppers and cut into large slices. Place these under a hot grill and cook until the skins are blackened. Place the black peppers into a double thickness plastic bag and seal, allowing them to steam. Set aside for thirty minutes. Meanwhile, saute the chopped onion and minced garlic in the olive oil for ten minutes until golden brown.

Skin the peppers and chop them roughly. Add to the onion mixture and cook over a low flame for about 10 minutes until they are very soft and mushy.

If desired, puree the mixture before adding salt and pepper to taste and 2 tablespoons of heavy cream. Heat gently, do not allow to boil.

Serve over hot pasta, with chives sprinkled over the top.

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