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Marinated Roasted Red Pepper Recipe – And How To Preserve Them!

Old World Garden Farms

The wait is finally over. It has taken all summer for our sweet bell peppers to turn from garden green to brilliant red.  They had stalled on the plant for several weeks as what appeared to be large green peppers.  I impatiently would inspect them at least twice a week with the anticipation that I would see a glimpse of them turning colors.   Well, this past week my patience paid off.   Several of them had begun to show signs of turning to that familiar bright red color and I was able to harvest about a dozen sweet peppers.

The first few we usually either cut and eat immediately, or add as a fresh ingredient to our evening meals. However, there is something so irresistible about roasted red peppers and that smoky-flavored kick when you add them to dishes!

So it was time to turn those crisp fresh peppers…

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3 responses

  1. i am screwed on bell peppers this year, trip to farm market …. i got three to date and not large

    August 30, 2013 at 2:38 pm

  2. Love them…Got the best recipe on how to cook them first….Mother used to cook them on THE stove , on lots of SALT first, soak them in a bowl of water and pill the skins, then marinate them …Yummmmmmm.

    September 3, 2013 at 10:29 am

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