I tend to harvest all the peppers that are red, or mostly red, and roast them on an open fire. They are easy to store, simple to re-heat and excellent in any number of dishes. Just fry a couple up to go with pork fillets, slice up a couple to go on top of a pizza or you can add colour and warmth to a sauce or dip by simply blending in.
This is a traditional recipe. It was taught to me by the villagers where I now live. The peppers are normally roasted over an open fire. I would recommend you firing up the barbecue for this recipe, but they can just as easily be done directly over a low flame on a gas hob or under a hot grill.
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