Roasted capsicum.

I have a few methods of roasting capsicum, i'll let you decide which one suits you best to use! Method one, Flame grilled/charred; Light a large gas hob/burner and place a large red capsicum, balanced on the pot holders, and char the skin, turning so as to not burn the capsicum through. Once the skin is pretty much charred place in either a plastic bag and tie it up and allow to cool or place in a stainless steel bowl then cover tightly with glad wrap. This helps the skin separate from the flesh. When cool, peel away what skin you can from the flesh rinsing after to remove any bitter charred skin left behind. Voila, slice & use as required. Method two, oven roasted; In an oven that has been preheated to 180deg place oiled red capsicum on a rack. Roast until skin is blackened, can be anywhere between 20mins to an hour, you do have to keep any eye on it! Finish off using the same skin removal technique as mentioned above in method one.. In my honest opinion my favored method is method one, only because it is quicker than method two, but if you have other things going in the oven then method two is just as easy.