Ingredients

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.