A practical way to roast peppers

After growing many pounds of peppers this summer, and only eating about half of them fresh, I struggled with proper winter storage. Best advise was to store the fresh peppers in turkey bags and place in freezer. This worked until a batch of chili was needed in a hurry.

The chili was good but working with the thawed peppers felt like trying to filleting a bass left in the cooler for a day to long.

So roasting them became my next experiment in winter storage, and after a few unsuccessful tries, this method was accidentally discovered on an unseasonable cold October night deep in the heart of the south.

A practical way to roast peppers

1) grab some extra heavy tin foil and shape it into a rectangular bowl with one side clearly taller then the other.

2) fill the bottom of this contraption with peppers – either frozen or fresh.

3) place in front of a small 1,500 watt heater with short side towards the heater.

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4) the next morning, check them. They should be whole in shape, but easily crumbled between index finger and thumb. If not, store and repeat all steps the next time the heater is used.

5) place in bag, date and crumble as needed.

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