Abstract: An edible composition comprising vegetables of the genus Capsicum having a good taste and considerable vitamin C content, and the process for preparing the same. The process comprising the steps of: (a) comminuting the vegetables, (b) subjecting the comminuted vegetables to an enzyme treatment with a pectinase enzyme preparation, (c) concentrating the enzyme-treated comminuted vegetables, wherein the vegetables are subjected to a dry heat treatment at a temperature of at least about 80° C. prior to, during, or after said comminuting step.