Chargrilled Marinated Capsicum
I made it!
20 people made this
This capsicum is SO good! You will never consider buying marinated capsicum from the deli or in a jar ever again. Your hands may get a bit stained and need a scrub from taking off the skin but it is well worth the effort. I hope you love this capsicum as much as I do. You can use the capsicum on a cheese platter or antipasto platter. It tastes fantastic on sandwiches, pizzas or however you may like to use it.
1.2 kg red capsicum (don't stress about the exact amount - more or less works fine)
6-7 garlic cloves (peeled and thinly sliced)
1 cup (250ml) olive oil (vegetable oil is fine)
1/4 cup (65ml) red wine vinegar
salt and pepper to taste
40 min › Cook:
30 min › Ready in:
1 hour 10 min
Preheat the grill on high.
Remove pith and seeds from capsicum. Cut into quarters and flatten (so it will cook evenly).
Place the first batch of capsicum on an oven tray under the grill (skin side up) and cook until the skin is blackened and starts to blister.
Remove capsicum and place into a plastic bag and twist to close (I just use fruit and veg plastic bags).
Leave in the closed plastic bag for 5 minutes to steam (this makes the skin easier to remove).
At this stage, I put another batch of capsicum under the grill.
Remove capsicum from the bag - you may need to place it aside to allow it to cool sufficiently to handle, and peel off blackened skin.
Slice capsicum in long strips. Place capsicum into sterilised jars (see note) with garlic.
Combine oil, red wine vinegar, salt and pepper in a container.
Pour over capsicum and seal. If it doesn't cover the capsicum just add more oil. *Sterilised jars
The first time I made this I sterilised the jars, however, it all got eaten.
this is better than store bought. I sterilized 2 jars but they will be eaten well before the sterilization would be needed .
- 21 May 2010
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