Antonio's preserved red capsicums
Preserve in summer when capsicums are riper and make sure to blister over hot coals for depth of flavour.
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- Hot embers
- 10 red capsicums
- 1 tsp sea salt
- 10 mint leaves
- 1 tsp chopped flat-leaf parsley
- 200ml olive oil
- 2 garlic cloves, crushed
Prepare a fire of grapevine cuttings outdoors in the barbecue. If you can't find vine or olive cuttings, it's fine to use regular barbecue coals. When the flames have died down, sit the capsicums on the embers and cook until the skins blister.
Transfer the capsicums to a plastic bag, or place in a bowl and cover with cling-film. Leave until cool. Peel slowly, slice into pieces 2cm thick, making sure you get rid of the seeds and skin.
Place the capsicums in a bowl with salt, mint, parsley, oil and garlic and mix well. Leave for two days in the fridge before eating, to allow the flavours to develop.
To preserve for longer, you can put the capsicums in freezer bags (or a sterilised, airtight container), squeeze out as much air as possible and then put them in the freezer for no more than one month.