Char and Sweat Peppers:

• Rub a little oil on whole capsicums. Grill over open flame or on a BBQ, turning with tongs until skins are fully charred. For oven roasting, place on a wire rack at maximum heat and roast until the skins blister.
• Place charred peppers in an airtight container or bowl with a cover to sweat for 10 minutes.

Cook Onion and Garlic:

• Meanwhile, heat the remaining olive oil in a heavy pot over high heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until soft and translucent (approx. 5–8 minutes).

Prepare and Add Peppers:

• Peel skins from the peppers, remove seeds, and roughly chop into chunky strips.
• Add prepared peppers (and any liquid collected from sweating) to the onion mix with a little more salt. Cook gently until peppers are very soft (8–10 minutes).

Sweeten & Acidulate:

• Add vinegar and sugar, stir well, and cook a further 2 minutes.

Finish & Serve:

• Remove from heat and let cool slightly. Once just warm, stir through capers and all the fresh herbs. Check seasoning and adjust with additional salt, pepper, or vinegar if needed.
• For the best flavour, refrigerate overnight; tastes even better the next day.