Step 1

Preheat the oven to 220°C. Put the capsicum on a baking tray in the hot oven and allow it to blister and blacken in the heat. Turn them occasionally to ensure they are evenly cooked.

Step 2

Remove from the oven and place the hot capsicums into a sealable plastic bag. Leave the capsicums to steam and soften for 10-20 minutes.

Step 3

Take the capsicums out of the plastic bag and peel off the blackened skin. The steam should have lifted them away from the flesh, making them very easy to peel. Don’t worry if you can’t remove all of the blackened bits, and avoid wiping and rinsing the capsicums, or you’ll lose that delicious smoky flavour.

Step 4

Pull off the stem, open out the capsicum and using a teaspoon, gently scoop away the remaining seeds and membranes. Slice or dice the capsicum, add to a flavourful marinade or pulverise it and use in your favourite sauces and salsas.