KEY POINTS:
This capsicum paste is really simple to whip up and can be stored for future use in a whole range of recipes
Makes approximately 2 cups
3 red capsicums
1 Tbs olive oil
2 shallots, peeled and finely diced
3 cloves garlic, crushed
1/4 cup macadamia nuts, lightly toasted
1 tin crushed tomatoes
2 red chillies, seeds removed
2 Tbs tomato paste
1 Tbs olive oil, extra
2 tsp brown sugar
1 Tbs sherry vinegar
Salt and freshly ground black pepper
1 Char the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed.
2 Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients.
3 Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars.
