There’s just something wonderful about roasting peppers and tomatoes over a fire. It gives them a wonderful smoky flavor that you just can’t beat.
I roasted some jalapeños and some red peppers, both regular red peppers and red pimento peppers. Last year I froze my fire-roasted poblano peppers and we enjoyed them chili and on pizza all winter long. This year I decided to can them.
for the recipe visit: chiotsrun.com/2009/09/19/fire-roasted-red-peppers/