Roasted Red Capsicum

I found this in the New Idea magazine and it works very well.

• Ready In: 25 mins
• Yields: 1 large jar

Ingredients

• 8  large red capsicums
• 100  ml olive oil

Directions

1. 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.
2. Place the capsicums in a plastic bag until cool.
3. Peel the skin off the capsicums, trim any pith and remove all the seeds.
4. Place the capsicum flesh into hot sterilised jars.
5. Pour in the olive oil to cover.
6. Seal immediately and store in the fridge for up to 3 weeks.