September 9, 2018
Beautiful Peppers!
By Linda Dansbury

Late summer into fall the peppers are so prolific and delicious. But...you may be wondering how to use them all up.

Roasting, either in a hot oven or on the grill is a great starting point to so many end uses:

Roasted peppers - grill or roast in hot oven until the skins are nicely darkened on all sides. Place in paper bag until cool, remove skin and seeds and then slice into strips. Place in bowl, add thinly sliced garlic, a nice drizzle of olive oil, a dash of balsamic vinegar and a bit of salt and pepper - this is so delicious. Love it on grilled bread or added to sandwiches.

Pepper Puree - a few years ago, fellow member Carolyn Lyday sent me the method as well as variations for using it. Click on the link to see all the ways she varies it and uses it.

Romesco Sauce - I made this last year - it is similar to the Pepper Puree above. As with above, it freezes well for use throughout the year over fish, chicken, pork and veggies. This is a classic Spanish use of roasted peppers.