Bins of gorgeous assorted peppers and fresh chiles overflow at farmers markets in August. We enjoy as many as we can, cut up into salads and as a late-afternoon snack. No matter, the fridge still holds an abundance from our enthusiastic purchases.
Roasting those peppers saves them from getting tossed. I roast small hot chile peppers and then freeze them whole for a cold-weather supply of heat. Larger peppers and chiles get roasted, peeled, seeded, and frozen as well. Add sliced sweet and red onions to the roasting sheet so those caramelized goodies are at the ready too.