Preparation

1. Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt.
2. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
3. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Chop and dry the Sweet Piquanté Peppers and stir well.
4. Transfer mixture to a piping bag fitted with a large open star tip.
5. In a large pot over medium heat, add enough oil to come halfway up the sides and heat until a cube of bread browns when dropped in the oil.
6. Holding the piping bag approx 5 – 10cm above the oil, carefully pipe churros into 10cm long ropes. Use kitchen scissors to cut off dough from piping bag.
7. Fry until golden, 4 to 5 minutes, turning as necessary.
8. Fry 3 to 4 churros at a time and let oil come back to temperature before each batch.

The chef's advice
Serve with chocolate sauce and extra cinnamon sugar