Cook time is 30minutes
Total time is 30minutes
Serve is for 2 jar
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Difficulty level: 1 out of 4
8 Ingredients
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 3 red capsicums
- 3 orange capsicums
- 3 yellow capsicums
- 1teaspoons dried oregano
- 2 1/2tablespoons extra virgin olive (save 1/2 tbs to topup)
- 2tablespoons cider vinegar
Description
It is difficult to imagine a better way to enjoy ripe capsicums than this. Roasting them amplifies their sweetness and concentrates their flavour, while the oliveoil enhances their unctuous texture. Perfect with pasta, as a topping for bruschetta, or in salads.
Method
Step 1 of 3
Preheat the oven to 200°C (Gas 6). Put the capsicums in a roasting tin and cook for about 25-30 minutes until they begin to char slightly. Removed from the oven, put in a plastic bag, and leave to cool. (This will make the skins easier to remove.)
Step 2 of 3
Pull away the stalks, remove the skin, deseed, tear or slice the capsicums into chunky strips. Put into a bowl with the oregano season with sea salt and black pepper. Mix the oil with the vinegar, then pour over the capsicums stir carefully.
Step 3 of 3
Spoon the capsicums into sterilized jars and add all the juices. Top up with olive oil to cover completely. Seal, label, and store in the fridge. Once opened, keep refrigerated, top up with oil if necessary so the capsicums are always covered, and use within 1 month.
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