If I like what I have done and the taste is good, I'll do some more with the next flush of red coloured capsicums I pick.
I washed and dried the capsicums and placed them on a tray. They were then placed into a oven with the temp set at 200 degrees.
Once they had started to blacken and the skin bubble off the flesh I removed them from the oven.
I then covered the capsicum with some gladwrap and left it to sweat for 10 minutes.
I then set about peeling the skin from the flesh after I had sliced and removed the top and seeds. Capsicum pieces were then popped into a sterile jar, with extra light olive oil and the lid firmly closed.
End result. Maybe I could have used a smaller jar
but it was a trial run and now I have more of an idea of what I will be doing next time round.Not sure how long to leave the jar before I sample the end result. Here's hoping its as yummy as it looks.
Until next time....hoo roo
in my kitchen
