Roasted Peppahs.
Slice the peps into forths. Lightly oil a pan and press um’ flat, ish. At 450 degrees the skins should blacken in about 15 minutos. Allow them to cool and then carefully peel off the skins, slice and place in a sterile jar (low oven for 30 minutes) with olive oil. Should keep for about 2 weeks. I used a few on a pizza tonight with spinach and pineapple. Whoa. So good.
