Make-ahead peppers

Farmers’ markets are full of cheap peppers this time of year. We recommend buying a bushel or two and preserving them at home. Just seed and slice the peppers, then toss them with a light coating of extra-virgin olive oil and roast at high heat until tender. Freeze on trays and store in zip-close bags for future use. They make great pizza toppings, and are handy additions to stews, soups, and pasta sauces.


Milk Street Kitchen, 177 Milk Street, Financial District, MA, 02109