A little burn, a little sweet, a little spicy. Fortunately I rarely set off the smoke detector.
Fall is the time organic peppers are inexpensive at the Hollywood Farmers Market, and I buy extra to roast and freeze. All winter I will enjoy the ease of pulling a roasted pepper from the freezer and adding its smoky sweetness to a stew or casserole.
I mainly roast red peppers and poblanos. You can read how I do it here.
Our friendly squirrel prepares for winter by burying nuts. I prepare by burying peppers in the freezer. We are both most satisfied.
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