Instructions: Cut the capsicums into quarters and discard the seeds. Grill the capsicum pieces, skin side up until blistered and beginning to blacken (about 4 minutes). Remove the capsicums from the griller and place them into a plastic bag until cold. When they are cold enough to handle, peel off the skins and discard.

Place all the capsicum pieces and balsamic vinegar in a food processor and chop until smooth.

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