Sautéed Bull Horn Chillies with Garlic and Capers


Prep time: 10 mins  

Cooking time: 10 mins  

Serves: 4 


  • 6 Bull Horn Chillies  
  • 2 Garlic Cloves  
  • 1 ½ Tbsp Baby Capers 
  • ½ Tbsp Dried Oregano  

From the pantry: 

  • Salt and Pepper  
  • Olive Oil  
  • Sherry Vinegar (Optional)  


  1. Cut the chillies in half (lengthways), remove the core with the seeds, and set aside. 
  2. Peel and finely slice the garlic. 
  3. Drain the capers and squeeze out the brine. 
  4. Bring a large frying pan to high heat. Drizzle with olive oil. Add the halves of Bull Horn Chillies and sauté for approx. 5 mins until golden brown and soft. 
  5. Add the oregano, garlic and capers and keep cooking for 2-3 mins. Splash with sherry vinegar and cook for a further minute. Turn off the heat and drizzle with more olive oil.  
  6. Remove from heat and serve hot. 

Chef's tip:

  • If no sherry vinegar is available, use any other vinegar of your choice if desired.  
  • Serve as a side dish with meat, chicken, or fish. 
  • Drizzle with chilli oil if desired. 

Ingredients for Sautéed Bull Horn Chillies with Garlic and Capers

Garlic Head Each

$2.50 ea

Garlic Clove 200g

$4.99 ea

Sandhurst Baby Capers 110g

$1.99 ea

Colavita Extra Virgin Olive Oil 500ml

$11.69 ea