Sometimes it’s all about the ingredients. Here are a couple of ripe capsicums – fresh roasted and just peeled out of their blackened skins.
Roasted Red Capsicum
Look at that colour! They’re going into a hot chilli sauce tonight but they’re almost too pretty to eat!
If your ingredients are good, then you don’t need to do too much to them. I nibbled on a strip while putting them into the bowl – these are really sweet and the roasting has made them slightly smoky. All I’m going to do is purée them with a pinch of salt, add a little garlic, a little balsamic vinegar and a heap of fresh chilli and spoon it over some steak.
Simple and cheap. And delicious. And pretty.
Beautiful.
Chris