A great way to preserve capsicums when they are in abundance.

Ingredients

• 3 large red capsicums
• 1 large onion, peeled
• 6 large cloves garlic, crushed and peeled
• ¼ cup oil, virgin olive oil is nice here
• 1 cup white vinegar
• ½ cup sugar
• 2 tablespoons prepared mustard
• 1 teaspoon paprika
• 2 tablespoons capers

Method

1. Preheat the grill to 220ºC. Line a baking tray with foil.
2. Cut the capsicums into thirds and discard the cores. Place the wedges cut side down on the prepared tray. Grill for 3-4 minutes or until blackened. Remove from the grill and cover with a clean tea towel. Set aside until they are cool enough to handle.
3. Peel away the charred skin and cut the capsicums into 1cm thick slices. Cut the onion into thin wedges and slice the garlic thickly.
4. Heat the oil in a frying pan and add the onion, cooking over a moderate heat for about 10-15 minutes until soft but not brown. Add the capsicums, garlic, vinegar, sugar, mustard, paprika and capers and allow the mixture to simmer for about 10 minutes.
5. Bottle into hot, dry jars. Seal when cold. Store in the fridge until ready to use.

Cooks Tips

Variation: - Use a mix of red and yello capsicums.