I am going to be posting my salsa recipe soon, so I thought it best to show how to roast peppers on the BBQ first. This is what makes the salsa so delish!
Preheat your BBQ to medium high.
Take what ever kind of peppers you want. Mix and match.
Cut in half. Clean out inside and wash.
Brush both sides of the pepper with olive oil.
Grill on BBQ until tender and slightly blackened.
Take from grill and remove the parts that are black.
Other things to do:
You can enjoy these on their own, store them in the refrigerator for a few days or preserve them.
I put some on a baking tray and put them in the freezer. Once frozen, take them out and put them in an airtight package. Throw them back in the freezer. They can freeze for up to two months.
Preserve them in a jar. Just do a web search for instructions.
I dehydrate them too. I keep them in an airtight container, then use a mortar and pestle when needed. There is no end to what you can throw them into or onto. I also run some through a grinder to make a powder. Great to add nutrition and flavour to meals and beverages!
When I took this picture, I was thinking about the line-up behind this farmer. The truckers on their CB radios just waiting to be able to pass or the farmer turning onto the nearest side road. We should keep in mind, it is these farmers that grow our food. Remember that the next time this happens to you.
Did you know you can regrow green onion from the grocery store as long as it still has the roots attached? Just use the greens and put the roots with a few inches of the onion in a flower pot with soil. Leave in a sunny window (all year round) and in a few weeks you will have new growth. Simply snip the greens from it and keep growing!