Roasted pepper, macadamia and chilli paste

This capsicum paste is really simple to whip up and can be stored for future use in a whole range of recipes

Ingredients

2 Tbsp	Olive oil
3	Red capsicums (Main)
2	Shallots, peeled and finely diced
¼ cup	Macadamia nuts, lightly toasted
3	Garlic cloves, crushed
1 can	Crushed tomatoes
2	Red chillies, seeds removed
2 Tbsp	Tomato paste
1 Tbsp	Sherry vinegar
2 tsp	Brown sugar

Directions

1. Char the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed.
2. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients.
3. Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars.