this is a taco sauce my mum makes

1 tablespoon oil
1 onion finely chopped
1 capsicum finely chopped
1 tomato chopped
½ cup tomato puree
2 tablespoons vinegar
2 teaspoons sugar
1 teaspoon cumin
½ teaspoon chili powder
salt and peper

Put oil in a small saucepan and put on warm heat.
Add onion & capsicum to pain and cook until soft
Add all remaining ingredients and cook for a further 5 minutes

she uses 2 capsicums sometimes, sometimes whole can of puree and no tomato fruit :P varies

Thanks for that - we're having Tacos tomorrow when the kids come. Now what to do with the other 45 and those that are taking over in the garden ;-)

Roast in oven till skin is black. Put in plastic bag while hot. Tie bag. Remove when cooled. Peel. Slice. Put some in containers in fridge for eating with sandwiches, anti pasta, etc. Put oil and garlic with others and store in fridge for pasta, etc. Mmmm. Whenever caps are cheap I buy oodles and do this :)

While on the subject, what varieties are people growing? I've only got Roumanian Rainbow growing. It's smallish, starts out a pale yellow-green and ripens through orange to red, though none of mine even look like ripening just yet.

Got two nursery big mammas or what ever. Just starting to set some fruit as are my 5 Jalapenos. Great year for the tommys but damn slow on the capsicum/pepper front.
I plan on setting aside a quarter of the greenhouse to Jalapenos etc next spring. My god, I think I am tomatoed out.

We have chinese giant and california wonder. Just starting to get flowers, as we left them a little late, hopefully we'll still get a harvest tho. I can't stand the taste of green capsicum so they have to be red before I pick them. The CG are great and we've grown them before - v thick flesh and great for roasting. Chillis are doing ok tho. I have a yellow european (forget its name) one with lots almost ready to pick. No idea what I'm going to do with them - suggestions welcome.

pickling the caps will keep them for a long time - haven't got a recipe handy at the mo - but a general pickling juice should be OK - do a google for some recipes or get out the preservatives books from the local library??

Tho I do like the oven baked caps - and the roasted flesh is wonderful on pizzas or as a side dish with pasta and the flesh can be kept under oil for quite a while

I'm growing California Wonder that I bought from the nursery. They were sickly looking dudes for ages and I nearly composted them but because I'd spend money I shoved them in a hole or 12 and they just took off. The bushes are now loaded with flowers and fruit, but fairly squat. A lot of the fruits are a bit mishapen but I put that down to being in touch with the ground while growing.

What I have noticed is that they contain very few seeds and I'm wondering if that's a nursery thing. I am pleased with the yield - we eat a lot of pizza and stuff and indian food and so on and will do Grub's recipe because they are so full on nutrition and that should be nice in salads. I juice a couple every morning, usually the reds although the green ones make an interesting "Green Goddess". ( Apple, celery, Green Capsicum and Mint)

Mantis, I have some nice mild green Jalapenos that are just now globing up and looking good. Some of the seeds are going to Helen along with some Thai chillies and Hot Cayenne so if you want chillie seeds let me know. Those Cayenne are balistic. I used one in a bean salad for 12 people. Didn't want to scare them off! I'll have heaps of seeds because I'm the only one in the house that likes chillie.

I guess I'll probably end up freezing the excess and stick with my normal chutney. I just picked 15 more.

Cosmic, have you got the Ball Blue Book? I found the Roasted Red Pepper Spread in there. Haven't tried it yet, but will once my capsicums ripen up. (I'm sure you could use your green capsicums for that recipe, too.)

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes.

Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag.

Peel onion and garlic. Finely mince onion and garlic.

Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes