As summer winds down, I love finding specials on special ingredients this time of year. I buy these particular beauties in batches to make roasted sweet peppers for all manner of sandwhiches, salads or just on their own.
It’s the kind of ingredient that you could survive without, but when you add it, what a lovely subtle difference!
I have yet to try my hand at pickling or preserving roasted peppers, it’s actually always intrigued me though … sounds like something for next year’s culinary project list :)