Recently I needed a red capsicum for a particular recipe and the most cost efficient way to get one was to buy a pack of 4 mixed colour capsicums. So there were 2 green and a green/yellow one left.
Green capsicums are often difficult to digest for some people, so the brightly coloured ones which are also sweeter are preferred. It appears however, that it is the thick white ribs along the inside of the capsicum along with the outer skin that are the culprits. After long roasting in the oven the ribs are still hard so should be removed after cooking.
When oven roasting the removal of the thick ribs and the outer skin will improve the digestibility as well as the flavour of green capsicums. To do this we roast the capsicum whole in a hot oven till the outer skin is blistered and charred. A brief period tightly wrapped allows the steam to loosen the outer skin so that it can be easily peeled off. Then the seeds and stem and all the thick ribs are cut out leaving only the tender roasted flesh for the relish.
This recipe brings together green capsicums and the lovely flavour of oregano and parsley and the sweetness of caramelised red onion to make a really flavourful and delicious relish that is perfect for serving with lamb or other meat dishes.
If you have never tried or maybe not enjoyed oregano you will discover that this quantity of dried herb is just perfect with the capsicum. Don’t substitute fresh oregano in this dish because the dried oregano has the best flavour here.
In fact, the best dried oregano comes in sheaves from Greece and is readily available at continental grocery shops. All that needs to be done is to crumble the leaves to the amount needed. This form of oregano also keeps its flavour longer than the packaged variety if stored in a cool dark place in a clip-lock bag.
The extra effort of roasting the capsicums sweetens and tenderizes the flesh. This step can be done the day before and the strips of capsicum then easily used to make the relish quickly on the day it will be served.
The relish can be eaten both hot and cold and stored in the fridge. It can also be made into an antipasto element by mixing a 1/3 cup of extra white wine vinegar with 2 Tblsp of extra virgin olive oil and covering the prepared capsicum in a jar to be stored in the fridge for any occasion.
I hope you will try this recipe and enjoy this special dish. Green capsicums will become the hero ingredient in the kitchen after this.
Green Capsicum Relish
- 3-4 Green Capsicums
- 1/2 Red Onion, sliced thinsly
- 1 tsp dry oregano
- 2 Tblsp finely chopped parsley leaves
- 1/4 tsp freshly ground black pepper
- 1 Tblsp white wine vinegar (I have used white balsamic condiment for extra sweetness)
- 2 Tblsp Extra Virgin Olive Oil
- 1 small knob butter
1. Preheat Oven to 200 C
2. Wash and dry the capsicums and place them on a baking tray lined with baking paper
3. Place into the preheated oven and roast for 12-15 minutes till the skin blisters and is charred
4. Then turn and bake for another 10 minutes or so until the skin is well blistered on all sides (depending on your oven this may take a little longer but the skin should looked blackened in patches)
5. Remove the charred, roasted capsicums from the oven and place in bowl, then tightly cover them with foil to steam for at least 10 minutes
6. Then gently remove the skin from the capsicum
7. Cut the peeled capsicums open and remove the seeds and stem end
8. Cut away all the thick rib parts of the capsicum. You should be left with wide strips of tender flesh
9. Then cut the flesh into thin strips
10. Cut the red onion in half and then lengthwise into thin slices
11. Heat the oil and the knob of butter in a fry pan and over medium heat till butter foams
12. Lower heat to medium low
13. Place the red onion slices into the fry pan and slowly cook them for about 8 minutes till they become transparent and caramelize. Add a little water to the pan if they start to catch
14 When the onions are well caramelized stir in the roasted capsicum strips
15 Cook for 6 minutes
16 Then stir in the finely chopped parsley, the dried oregano, pepper and season with salt, stirring through well to flavour the capsicums and onions with the herbs
17 Cook for another 6 minutes stirring occasionally
18 Then stir through the white wine vinegar and cook for a further 4 minutes
19 Remove from heat and serve hot or cold as an accompaniment for lamb or other meat dishes or even in sandwiches or on n antipasto platter