Do you remember that pepper plant that I rescued from the montrous moth? Well, that particular- pepper-producing- plant has certainly blessed me. This time of year; my second year peppers are full of green and red decorations. I try to wait until the peppers are red before I pick them. Sometimes though, their branches break from the weight of the peppers. So I pick the green ones off of the branch, and use them too.
I love crunchy fresh bell peppers. But Steve does not like them, and there are only so many that I can eat myself. I slice them up and put them in a container; to store in the fridge for snacking throughout the day.
Today, I went out to pick some lovely peppers and found that a branch was down. So I harvested all the red ones on the plant. Then I picked all the peppers off of the branch. They were all green. I decided to roast them.
Broil them until they char.
I put the red ones back under the broiler.
Put the peppers in a bowl and cover with plastic wrap for 20 minutes. The peel can then be easily slipped off.
It is very simple to do. Now, I can freeze them, or bottle them to use later in a dip, on a pizza, or in a relleno casserole. I know that they are not the same type of pepper as in the relleno dish. They are actually sweeter, and that my friends- is not a bad thing at our house.