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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinade capsicum (pepper) Recipe

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This recipe for Marinade capsicum (pepper) is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large capsicums either both red or one red and one yellow
Olive oil
Bay leaves
Mustard seeds
Thyme leaves, dried.
Directions:
Directions:
Cut each capsicum into quarters, remove the ribs and seeds and place onto an oven rack, skin side up. Heat the oven to about 180c and heat for approximately one hour. The skin should appear blistered. Now pop them all together in a plastic bag and leave to cool. Once cooled you should be able to rub off the skins and discard. Cut each quarter into fine strips (3mm). Now steralize a standard jar and insert the strips vertically adding some of the herbs and an occasional bay leaf. Once the jar is full, heat sufficient olive oil until very hot and carefully pour into the jar. Allow to overflow and quickly place lid on. Wipe the jar clean and label. This has now become pimento and is great in salads or just to nibble.
Preparation Time:
Preparation Time:
10 minutes plus cooking

 

 

 

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