Marinated Chargrilled Capsicums
This is a wonderful way to use up capsicums in bulk. Once marinated, they will happily keep in the fridge for up to 6 months. That is, if they last that long before getting all eaten!
Ingredients
- 1 kg red capsicums
- 3 cloves garlic, crushed
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- salt
- Pepper, freshly ground
Instructions
- Wash and remove stems from each capsicum. Cut in half and remove all seeds and white pith.
- Place flesh side down on a baking tray covered with baking paper. Grill in oven on 175 degrees celsius. The idea to chargrill them slow so the skin doesn't blacken too quickly yet the flesh starts to softens in the oven.
- Remove from oven and put into a plastic bag and seal shut for 5 minutes to steam. Remove from bag and peel or rub the blackened skin to remove.
- In a small bowl, add the soft capsicum flesh, crushed garlic, oil, vinegar, salt and pepper. Mix together then transfer just the flesh into a clean, sterilised jar (see recipe notes below). Gently pour the rest of the mixture into the jar until all capsicums are covered. Seal and store in fridge.
Notes
- I marinated red capsicums but you could do this with yellow or orange ones too. Just don't do green ones as they aren't as sweet as their other coloured counterparts.
- It is important to sterilise jars to prevent mould forming. Firstly, choose glass jars with an airtight lid. Remove old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse. Preheat oven to 120 degrees celsius. Place jars (upright) and lids (separated from the jars) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with preserves.
- Once marinated, the jar will store in the fridge for up to 6 months but almost guarantee they will be eaten before then!