my father roasts/chars them over a charcoal fire, then bags them to let the steam do their work. once they are cool enough to handle, we start peeling off the charred skin. he sets it all up outside so that the bees can swarm your head while working, too. apparently, bees like sweet red peppers as much as we do.
they get rinsed and deseeded. and then rinsed again by mom, inside the house. she is a lot more meticulous with seed removal than carlo and me.
and when we're done, we go inside the house to eat lunch. it was the first time i can remember in years, that i sat with my parents and ate without running after 2 little boys (they were both in school!).
and of course, i was sent home with not only one bushel of peppers for my freezer, but also some most delicious cheese, fresh basil from the garden and niagara grapes. yum!
as for what i do with the peppers, the most common way we all eat them is to slice them and drizzle with olive oil, sprinkle with salt, pepper and chopped parsely, and add in a whole peeled garlic clove (or two) and let marinate. they are perfect alongside italian sausages, or with bread and cheese, or on any kind of sandwich.
one of my favorite ways to use a bag is in tomato and roasted pepper soup. my favorite recipe for it is here.
it was a good day.