this is only a third of them!
since there is no way in hell two people can consume the level of peppers that have invaded our kitchen, i decided to roast and bottle them, a pretty simple process:
step 2: roast'm. check every 15 minutes or so to turn them. remove from oven when they have collapsed and are a bit blackened. (these took around 45-60 min.)
step 3: wrap the peppers in the foil and let cool. once you can handle them remove the papery-charred skin, stems & seeds. this can be a pain in the ass (but the end result is sooo worth it) it's easier if you do this in the sink under running water.
store in an airtight container in the fridge.
now what? i have been putting the peppers in hummus sandwiches, garden salads, and baked mac'n'cheese using goat cheese from a local farmer - yum. really the possibilities are endless....and so are these damn peppers.