roasted capsicum sauce
  • Servings: 400ml
  • 2 large red capsicums
  • 1 large onions, peeled and chopped
  • 1 1/2 cups sugar
  • 1 1/2 cup white vinegar
  • 2 garlic cloves, peeled and crushed
  • 2 teaspoons grated fresh green ginger
  • 1 teaspoon salt
  1. Remove seeds and core from capsicums, then cut in halves. place under a hot in grill until skin blisters and blackens. Wrap individually in cling wrap and leave for several minutes to sweat. Unwrap peel off skin and chop the flesh.
  2. Combine capsicum and remaining ingredients in a saucepan. Bring to the boil, reduce heat and slowly for 40 minutes. Puree. Bring back to the boil and cook for 5 minutes more.
  3. Pour into sterilised jars and seal immediately. Store in a cool, dry and dark place for up to 1 year.