Peppers, Peppers Everywhere!

Roasting peppers is a great way to preserve them and enjoy them later.
Peppers, Peppers Everywhere!
A saute of sweet peppers, tomatoes, and onions over pan-seared cod hits the spot. JeanMarie Brownson/TCA
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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.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.