I felt a little like Santa Claus coming home from the farmer's market with a big sack of red and green slung over my shoulder. Except the presents were for me: I found a 1/2 bushel of pesticide-free peppers for $15- crazy cheap!
After dumping all these peppers into the sink for washing, though, it was clear that it wasn't as good of a deal as I thought. About 6-8 peppers were totally rotten and many had big bad spots. I was momentarily upset with my farmers' market vendor.
But luckily these peppers were fated for roasting, so I just cut out the bad parts, ditched the slimy ones in the compost and left my crabbiness behind.
In the past I've roasted peppers under the broiler or just held them over the flame on my stove. But this was a LOT of peppers! So I fired up the grill and let it work its magic while I relaxed indoors.
Look at how gorgeous these are! The smell was fabulous and I didn't have to heat up the house (well, at least until I starting canning them...)
I followed Linda Ziedrich's pickled roasted peppers recipe from The Joy of Pickling to preserve these- A nice simple recipe with just some garlic, a little salt, a little sugar and lots of vinegar. I admit to eating nearly a pint's worth plain.