Prep 10 m
Cook 45m


    5 kg red bell pepper
    70 ml sunflower oil
    50 ml white vinegar
    25 gm sugar
    10 gm salt

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Ingredient Substitution Guide


1. Bake or grill the red bell peppers until blackened all over and peel them, removing the seeds as well.

2. Once cleaned, chop them finely or blitz them a few times in a food processor.

3. Heat up the oil in a pot and put the chopped peppers in. Add some salt, sugar and vinegar and lower the heat, stirring occasionally. Cook until you get a smooth texture and no oil is visible.

4. Store in glass jars, either heat-sealed or air-tight containers.

Image courtesy: Stefan Lindeque/Gulf News

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