Roasted Red Capsicum

1. 1

   Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.

2. 2

   Place the capsicums in a plastic bag until cool.

3. 3

   Peel the skin off the capsicums, trim any pith and remove all the seeds.

4. 4

   Place the capsicum flesh into hot sterilised jars.

5. 5

   Pour in the olive oil to cover.

6. 6

   Seal immediately and store in the fridge for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.