Use as a dip, or as a base for pasta sauce or soups...
4 large red capsicums
3 chillies
2 cloves garlic
1 packed cup fresh coriander
1/3 cup extra virgin olive oil
1/2 t salt (or less - I always try and cut back on the salt, sugar and oil used in recipes, you can usually use less and it will still taste good)
1/2 t pepper
Roast capsicums and chillies on an oven tray at 220C until skins start to blister and char (about 20 minutes).
Place in a plastic bag or sealed contianer to cool, while retaining the steam to make them easier to peel.
Peel off skins and discard any seeds and pith.
Puree capsicums and chillies with other ingredients in a food processor or blender.
Stores in the fridge for 4-5 days, or freeze for use at any time of year.
