Method

•  Blacken the capsicum either over a naked flame on stove if using gas or under a hot grill,
• Rotate the capsicum until it is all black
• Put it into a bowl and cover with glad wrap and seal tightly
• It helps loosen the skin to make peeling easier
• Remove the seeds and as much of the black skin as possible, but do not worry about it if there is still some left on as it adds a smoky flavour
• Slice into strips, add to a good size bowl and add sliced onion, and finely chopped chillies - remove seeds if concerned about it being too hot
• Also if you only want a little heat don’t add all the chilli
• Add the roughly chopped coriander and mint, lime juice and oil
• Season with salt and pepper
• Mix well and taste if you need to adjust the balance of heat or lime juice then do so to your taste
• A little sprinkle of sugar also helps to add a balance
• It is great with a steak sliced thinly, some lettuce and plenty of mixed chilli salsa