Charred Capsicums with Garlic (gf) (v)

2 red capsicums 3 cloves garlic

¼ cup white wine vinegar or rice wine vinegar extra virgin olive oil to top up jar

Place the whole capsicums over a direct gas element to char.

Use tongs to rotate occasionally so that they begin to blacken on each side. If you don’t have a gas stovetop, do this on a barbecue or in a dry, heavy-bottomed pan.

Once blackened, remove the capsicums from the heat and place in a large heatproof bowl. Cover with a plate and set aside for an hour to cool. Peel off the blackened skin and remove the seeds and green tops. Place in a sterilised glass jar with garlic cloves then cover with vinegar and extra virgin olive oil. Seal the jar and refrigerate.