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Twenty-first century cooks love gourmet quality roasted red peppers. These pungent pods add vivid color, magnificent fresh flavor, and exciting texture to any receptive recipe.

What's more, Fire Roasted red peppers are a moderately new-found product that is gaining popularity in home kitchens; consequently, store managers are offering them on their store shelves. However, they can be costly!

You love fire-roasted peppers in your cooking, but cost is a concern that leaves them out of your food budget, what can you do? If you are not willing to live without them, then roast your own peppers from your kitchen.

That is correct! Vacuum-packed into sturdy freezer bags these roasted peppers will last up to twelve months; this depends of course on how much you love them. If you partake often, they may not last long!

Here are some hints for buying good quality peppers and tips for processing them at home.

-Make sure the peppers you purchase are high quality; buy from a local Farmers Markets in your area. Never buy more than you can process in a day, fresh produce fades quickly so buy and process your red peppers on the same day.

-Look for tender, firm, crisp peppers with bright shiny skins and no blemishes, marks or soft spots.

-Buy peppers with stems intact, stems should be full, not shriveled, or limp.

-2 lbs. of fresh peppers is a good amount to do in a day, yielding about 3 pints after roasting.

Method:

Step 1-Wash peppers under cool running water.

Step 2-Cut off stem and remove seeds.

Step3-"Blister" the peppers. This can is in an oven under the broiler or on an outdoor grill. Blistered over an open flame you are making fire roasted peppers for that wonderfully fragrant, slight smoky taste!

-Under a broiler: Place the peppers on the broiler pan. Broil on medium high, when skins blister and turn brown, turn using tongs to blister on all sides.

-On a grill: Place peppers on the hot grill screen until the skins start to bubble and turn dark, turn peppers using tongs and repeat this step until peppers are completely blistered. They may turn black but that is ok, you will be removing this skin.

Step 4-After the peppers blister completely, remove from heat, place in a large bowl, and cover with a damp towel. Let them steam for 10 minutes.

Cool peppers long enough to handle, be careful not to burn yourself. Be patient!

Step 5-Slip the skins off each pepper, they will slide off very easily.

Step 6-Rinse under cool water to remove any burned skins.

Step 7-Slip into freezer bags. (Using a

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