Roasted Red Capsicum Recipes

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
• Cool in a plastic bag for 5-10 minutes.
• Peel away the skin and cut roughly.
• Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
• Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
• You can purée this sauce or just have it as it is.
• Serve with chicken.

Steps:

• 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.
• Place the capsicums in a plastic bag until cool.
• Peel the skin off the capsicums, trim any pith and remove all the seeds.
• Place the capsicum flesh into hot sterilised jars.
• Pour in the olive oil to cover.
• Seal immediately and store in the fridge for up to 3 weeks.