ingredients

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• ✓4 large red capsicums
• ✓1/2 tsp salt
• ✓3 garlic cloves, sliced thinly
• ✓1/2 cup rice bran oil (or more, if needed)
• ✓1/2 cup extra virgin olive oil (or more, if needed)

method

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1. 1

   Preheat grill to 200°C (or a high setting).

2. 2

   De-seed capsicums and remove the remaining membrane.

3. 3

   Halve capsicums and place on a lined baking tray skin side up.

4. 4

   Splash a small amount of olive oil over the top and place under the grill for 10 minutes, or until the skins have begun to blacken.

5. 5

   Remove from grill and place capsicums into a plastic bag and tie a knot in the top of the bag, ensuring no air can escape. This will help steam the capsicums and assist in removing the skin. Leave to steam for 15 minutes.

6. 6

   Take capsicums out of plastic bag and remove the skin by peeling from edge to edge.

7. 7

   Place capsicums into a container and fill with olive oil and rice bran oil. Depending on the size of your container, you may need more or a little less.

8. 8

   Add salt and garlic into the container and give it a stir.

9. 9

   Keep in an airtight jar in the fridge and use within 1 week, or freeze.