Nero sauce

5 or 6 round spicy chillies
2 peppers (different colors to make colored everything!)
tomato pulp (1 glass)
2 tablespoons extra virgin olive oil
1 pound of capers (rinsed well especially if in vinegar)
1 pound of pitted olives
2 cloves garlic
oregano
salt and pepper

Blanch in water and vinegar peppers spicy peppers for 3 or 4 flaps and minutes.
Put on gloves (very important!) and remove all seeds to chilies.
Mix together peppers, chilies, garlic, olives, capers, a pinch of salt and a grinding of pepper.
Heat a nonstick pan with 2 tablespoons of olive oil, add the mixture and shake the tomato pulp, then let it simmer until the sauce has narrowed.
This sauce can be used immediately or hot sterile jars still possessed: after you boil for a few minutes without cover glass jars, fill them with the sauce, cover them with lids and place upside down (thus creating the vacuum for a long shelf life).