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Preparation time:

10 mins

Cooking time:

40 mins

Makes:

2 x 500 ml jars

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1. Quarter capsicums and deseed. Spread pieces over 4 large non-stick baking trays in a single layer, skin facing up.
2. Cook each tray under a hot grill on high until skins have completely blackened (about 8 to 10 minutes).
3. Transfer capsicums to a plastic bag and cool completely. Once cooled, remove skins and discard.
4. Layer capsicum with rosemary, garlic and peppercorns in cool sterilised jars.
5. Pour oil into jars to completely cover. Tightly seal and store in a dark, dry place for at least two weeks before opening. Refrigerate once opened.

Ok so this is the recipie I used.

thats normal,its because of the oive oil.