The garden runneth over with peppers and tomatoes.
The garden is full of peppers, like 12 different kinds, bell peppers, jalapeno, poblano, anaheim, also 2 I can't identify. There are little purple ones the size of my pinky nail that are extremely hot, I have not tasted the others which are pictured here. I would love ideas for canning/freezing/drying/preserving so they don't go to waste. Same thing goes for the tomatoes, does anyone have a recipe for oven roasting and packing in oil? And if so how long do they last that way?
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Here's Julia Child's recipe (happy belated Bday, JC). It calls for ham, but you can omit that if you wish. http://www.grouprecipes.com/42922/julia-childs-piperade.html
Pepper relishes and vinegar-based hot sauces are fun to play around with and can-able, too.
They also look rather nice hanging from the ceiling in the kitchen.
Around Christmas time, you can wave those into wicker Christmas wreaths to give as gifts.
http://mypantryshelf.com/2012/08/12/char-roasted-pickled-peppers/