Wash the vegetables and parsley under running water and then pat them dry. Clean the bell peppers, removing the stalks, and the seeds and white membranes inside, then cut them into very small pieces. Do the same with the chilli peppers – if you want to make the sauce even “spicier”, use the seeds as well (they’re very hot!) – and then put them to one side. Finely chop the onion and sauté it in a heavy-bottomed frying pan with the bell peppers and the chilli oil. If you don’t have any, use extra virgin olive oil and slightly increase the quantity of chilli pepper (when you are cooking with chilli pepper, it’s a good idea to use a small quantity to start with, and only add more after tasting). Cut the tomatoes into small pieces and chop the parsley. When the onion is golden-brown and the bell peppers begin to soften, add all the remaining ingredients to the pan. If the tomatoes aren’t very ripe, “sweeten” them with a pinch of sugar (or use Balsamico Bianco, which is sweeter than wine vinegar). Stir thoroughly and let the “Piccantissima” cook over a low heat – stirring frequently – until everything is well cooked (roughly 20/25 minutes). If you prefer a creamier sauce, blend it slightly. Taste and, if necessary, season with salt and chilli pepper. To preserve it, put the sauce into sterilised glass jars, close the lids well, put them upside down in a saucepan, cover them with water and boil for at least 20 minutes. Before removing the jars, let them cool down completely.

NB: with this very spicy Viallino sauce you can add some character and “heat” to a simple egg frittata, by spreading it on top after you have cooked it on both sides. Take it off the stove, cover it with Piccantissima, roll it up and serve it cut in slices, accompanied by an abundant mixed salad and wholegrain bread (for 4-5 people: 6-7 eggs, 5-6 spoonfuls of extra virgin olive oil, 1 spoonful of Piccantissima, salt and pepper).