CF 27/60 Sweet Red Peppers

2015-01-15
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Ingredients

1kg Red Peppers (capsicums) washed and left whole

A non-stick baking tray or lined with baking paper

2 tablespoon olive oil (optional)

1/2 cup water

1/2 cup vinegar

1/4 cup sugar

1 teaspoon salt

Method

Preheat electric oven on 200 for ten minutes. Place all capsicums in a baking dish and bake for an hour turning them over once or twice. The skin of the capsicums will be chard with smoky flavour, this is a good thing. Once removed from the oven let them cool completely then peel off all of the skin off by starting from the top end of the capsicum, it should all peel off really nicely. Discard any burned bit of the skin.

In the meantime place the vinegar, salt, sugar and water in a pan and bring to boil then simmer for 5 minutes. Let it cool then add all of the capsicum to it and stir. Let is sit in a jar/container soaking in the liquid until needed for a recipe as a sauce or a dip. The flavour improves when soaked in the vinegar mixture and is sweet which suits me fine. If stored properly it will keep for a week or longer and I store mine in the fridge. I like having it on its own or with some crusty bread. Try serving it as the recipe pictures with some freshly minced good quality garlic and fresh herbs like; basil or oregano to go with cold cuts of meat for those who love ham salami etc. Before serving you may drizzle the capsicum with some olive oil if desired.

Variations and My Story

I sell my sauces at my market days but this is also market research.  This week customers asked me what could they do with capsicums.  Well here is one of my ideas and I hope you’ll like it. This is another use for Capsicums other than for stir fries and salads that most people would use it for. On my website you’ll see various recipes using red capsicums now you have one for sauces and dips. I shall develop more recipes but give me your feedback in the meantime. This is one of ’27 of 60 Crowd Funding’ recipe and your support as mentioned on my documentary page is needed. Thank you and enjoy!

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