Roasted Capsicum (Roasted Peppers)
 
Cook time
Total time
 
Author:
Recipe type: Appetiser, Side
Serves: 300ml jar
Ingredients
  • 6 Red and Yellow Capsicum (Bellpeppers) - preferably all are about the same size
  • 2 tablespoon olive oil
Instructions
  1. Heat oven to 250C (450F). Place the capsicums on a foil-lined tray. Roast until the skin are slightly darkened and loosens, about 15 minutes. Remove the ones that are already softened into a big bowl, put back the ones that are still firm into the oven for another 5-10 minutes.
  2. Cover the bowl containing the softened capsicum with a cloth to steam the peppers for 15 mins until cool enough to handle. Remove the stems carefully over a small bowl, pour out the juice in the capsicum into bowl for later juice. Remove the seeds, peel off the skin and cut or tear into strips.
  3. It can be used immediately mix with the juice or store in jar with the reserve juice and olive oil, it can be kept in the fridge for a week. The jar can be frozen for 3 months. Defrost in the fridge overnight before you need it and use as normal.
Recipe by at https://justasdelish.com/?p=15592