Smoky Red Peppers
By OcadoLife
Published on 30 July 2026
“We use a lot of big leaf thyme in the Caribbean, which tastes very similar to fresh oregano,” says chef and supper club founder Marie Mitchell. “It goes brilliantly with the smoky, fruity spice in this vibrant side of Smoky Red Peppers.” For easy peeling, put the barbecued peppers in a sealed food bag or tightly covered bowl to steam and cool. Then simply rub to separate skin from flesh. Enjoy this side as part of Marie’s Caribbean barbecue menu – search online for her Allspice, Maple and Ginger Chicken
Time and servings
40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 red onions, quartered
- 1 tbsp extra-virgin olive oil, plus extra for brushing
- 4 romano red peppers
- 500g mixed tomatoes
- ½ tsp ground allspice
- 1 tbsp finely chopped oregano
Method
Step 1
Thread the onion quarters onto skewers and brush with a little oil. Place on the grill with the whole peppers over direct heat; barbecue for 30 mins until softened and charred, rotating every 8 mins. Remove and leave to cool.Step 2
Meanwhile, put the tomatoes in a robust pan with the oil and allspice; give it a good shake. Cook on the grill for 15 mins or so, stirring now and then, until blistered. Set aside.Step 3
When the peppers have cooled, remove the stalks and skin; slice open and discard the seeds, then cut into strips. Chop the onions.Step 4
Add the peppers, onions and oregano to the tomato pan; toss to combine, season and serve.