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