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use such gift while cooking. I am so very sure of that. My peppers....... they are "something", and... I challenge you to do something about it: "make them" !
Pick the red and reasonably ripe. Rinse, place on iron plate over gas cooker. Cover with old fashion round and tall lid. Aprox. 3 large ones will fit.
Sip your wine, put your music, and make sure that you are cooking something else, as these babies do take some time. (always on medium/ low flame).
The burnt peel smell will alert you it is time to turn them over. Be extremely loving as you do this for you are aiming at keeping the liquid of the pepper inside their bellies. Once the pepper is slightly burnt on all sides, place them on a porcelain dish and cover, the final cooking takes place there. When cooler, peel off skin, remove head and seeds, and make sure that precious liquid is separated and clear.
Use your fingers, make strips, and as surf boards, slide them on the reddish liquid, add dash of vinegar, salt, pepper corns, bay leafs,and, red hot chilies if you like. Garlic is optional and, you can also grill those while grilling the peppers. Regular cider vinegar is best.
These peppers are a flirt, they are silky, delicious, tasty and....can be used on bread, butter and cheese, chicken, turkey, pork, fish and most salads.............