Roasted Peppers with Herbs
|Red capsicum||3 (Or Peppers)|
|Green capsicum||2 (Or Peppers)|
|Fresh green chili||4 Medium|
|Onions||2 , quartered|
|Fresh marjoram||2 Tablespoon|
|Fresh thyme leaves||2 Tablespoon|
|Lime juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Olive oil||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
1. Place red and green capsicums (peppers) and chillies in a hot frying pan or comal and cook until skins are blistered and charred. Place capsicums (peppers) and chillies in a plastic food bag and stand for 10 minutes or until cool enough to handle.
2. Carefully remove skins from capsicums (peppers) and chillies, then cut off tops and remove seeds and membranes. Cut into thick slices.
3. Place onions in frying pan or comal and cook for 5 minutes or until soft and charred.
4. Place capsicums (peppers), chillies, onions, marjoram, thyme, lime juice, oil and black pepper to taste in a bowl and toss to combine. Stand for 30 minutes before serving.