Roasted Peppers

Add roasted peppers to pastas, soups or salads. Use red or green bell peppers, cayennes, or jalapenos. You can also "char" peppers on the grill, very quickly. Just lightly burn them all over
Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and start turning brown in spots. Turn the peppers until charred on all sides.
Transfer the roasted peppers to a bowl, cover with plastic wrap and set aside to cool.
When the peppers are cool enough to handle, peel off the plastic wrap, skins and remove stems and seeds.
Use immediately or drizzle with olive oil and store in a bottle in the refrigerator. They will keep for a week.