I also had a bunch of red peppers. These were the horn peppers though, not the red bell peppers, so I wasn't sure about roasting them.
I knew that I wouldn't get to eat them all before some started going bad so I decided to give it a try.
I also had an Italian sausage coil from Caldarello so I took advantage of heating up the grill to grill it as well.
Once they were nice and blackened and blistered, into a bowl they went. I covered it with plastic wrap and let them cool while I did other things in the kitchen. The longer you can let them wait, the better, as they will be easier to handle.
I looked at a couple of different options and after talking to a friend decided to go with putting the peeled and seeded peppers into small jars, covering them with olive oil, and freezing them.
This is the first time I have done them this way. I look forward to using them this winter!
Oh, these were a little harder to peel as the skins were thinner. The bigger peppers were definitely easier. If I get some piling up again I might try what another person suggested, which is to freeze them after they are roasted, and before peeling. They said the thinner skins come off more easily that way.
Labels: Preserving
