Choose the large red and yellow capsicums (peppers) and wipe them, as usual, with, a kitchen towel.
Roast the capsicums (peppers) quickly on the cooker flame — but don't cook them — so that the outer skin peels off easily. Next; cut the flesh into strips, removing the seeds, and leave to drain.
Put the capsicum (pepper) strips into glass jars, add a generous
amount of olive-oil and then close the jars with airtight
covers. .
In order to preserve the capsicums (peppers) for a longer period of time, oil the glass jars in a bain-marie for about half an hour.
