Flame-Roasted Peppers Recipe
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Grilling peppers gives them a wonderful rich taste. Fire up the grill, do a big batch and freeze any you don't use right away.
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ripe sweet peppers, preferably the thick-walled type
Heat the grill. Distribute the whole peppers around the grill, leaving room to turn them. Using tongs, turn the peppers so each side gets at least some charring.
As each pepper is finished, remove it to a shallow pan or dish. When all peppers are finished, enclose the pan snugly in a plastic bag, or stretch a piece of plastic wrap over the pan.
Let the peppers cool. Uncover and using your fingers and a small sharp knife, remove the skin. Don't worry about not getting it all off - a few charred bits will add flavor. Remove the stems and slit peppers open to remove the cores.
Slice and toss with a vinagrette for a colorful salad, or use in any recipe calling for roasted peppers. Freeze extras.
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