You’ll need:

• Plump red peppers
• Plastic bag
• Olive oil
• Garlic

Quantities are totally variable.

Method:

1. Either:  Preheat oven to 200c or turn grill to high.
2. Remove ends and seeds.
3. Slice peppers into sections so they lie flat, skin-side up and put them to char until skins are black and blistered.
4. Put them into a plastic bag till cool enough to handle and then pull off the blackened skins.
5. Slice more finely now if preferred.
6. Put them into a jam-jar or similar together with a bit of chopped garlic (optional) and top up the whole thing with olive oil to cover the peppers.
7. Screw down and store.

Brilliant with hard-boiled eggs and tuna. If you are not ham-fisted you can char the peppers whole over a gas flame before skinning. This doesn't, in my opinion, work as well with green peppers as they don't seem as meaty