Roasted Red Capsicum - cooking recipe

Ingredients

8 large red capsicums
100 ml olive oil

Preparation

Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
Place the capsicums in a plastic bag until cool.
Peel the skin off the capsicums, trim any pith and remove all the seeds.
Place the capsicum flesh into hot sterilised jars.
Pour in the olive oil to cover.
Seal immediately and store in the fridge for up to 3 weeks.