Slice the capsicum (peppers) into strips.

Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.

Add the wine and reduce slightly.

Add the brown sugar, paprika and vinegar and reduce to a simmer.

Simmer for 5 minutes.

Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.

If it is too thin return it to the stove after processing and reduce a further few minutes.

The capsicum sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.