|Be the 1st to review!|
Select capsicums with firm, glossy skin that feel heavy for their size. Red, yellow or orange varieties may be used. They taste sweeter than green.
Place capsicums on a baking tray lined with alfoil. Using a hot grill, barbecue or oven, cook about 20 minutes, turning halfway, or until the skin has blackened and bubbled. 2 Place cloth towel soaked in cold water on top of capsicums. Leave for 5 minutes. Peel away skin with a small knife. 3 Or, remove capsicums from heat and immediately place in a large freezer bag. Seal bag. Place in a bowl of iced water. Leave 2 minutes before peeling.