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MailTribune.com
  • Round up those backyard peppers

  • If you've been growing sweet bell peppers this year, then right about now those prolific plants are taunting you: I'm still producing — what are you gonna do about that?
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    • Recipe Box
      Find another way with fall's sweet peppers in our online Recipe Box. Jan Roberts-Dominguez's Romesco Sauce, a Spanish classic, can be located by entering "romesco" in the recipe title field of the ...
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      Recipe Box
      Find another way with fall's sweet peppers in our online Recipe Box. Jan Roberts-Dominguez's Romesco Sauce, a Spanish classic, can be located by entering "romesco" in the recipe title field of the searchable database at www.mailtribune.com/recipes.
  • If you've been growing sweet bell peppers this year, then right about now those prolific plants are taunting you: I'm still producing — what are you gonna do about that?
    I say roast 'em, then freeze 'em! That's the solution to taming an abundant pepper population.
    Besides, I love the smell of roasting peppers, whether on a baking sheet in my oven, pierced with a fork and suspended over a gas burner on my stove or dangling above glowing, mesquite coals on a grill. Whatever method, the result should always be the same: a lovely layer of bubbled and charred skin.
    Once they've achieved that blackened state, just leave them until they're cool enough to handle and then simply scrape away the paper-thin, charred exterior, giving not a second thought to the few stubborn bits of blackened skin still clinging to the flesh, which actually provides the subtle note of authenticity to the process.
    This is the point when I cut into them and remove the seeds and stem. If you have a lot of sweet bell peppers to roast, then when you've done so, simply lay them flat on a parchment-lined baking sheet and place them in the freezer until frozen. Once firm, they can be placed in resealable, freezer bags and put back in the freezer for months and months and months.
    With roasted peppers in the freezer, you can make so many wonderful sauces, spreads and soups through the entire autumn, winter and spring. Until you run out, of course.
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