Sort ingredients
pincottk
QR Code
Listen
Pdf
Preheat oven to 280°C and line a baking tray with greaseproof paper. Lay the peppers on the tray near the top shelf and roast for around 15-20 minutes or until the skins are almost completely blackened. Turn the peppers over halfway through. Remove from the oven and allow to cool.
Mix the remaining ingredients in a bowl.
Peel the charred skins from the peppers (this is easy and very satisfying to do) OR per Jamie Oliver, leave the skins on, and remove the stem and seeds. Tear the peppers into thick strips and add to the oily mixture. Stir gently to coat and then pop in a jar or airtight container. Store in the fridge.