Roasted red peppers (.99, .8, .8)

There is nothing like the aroma of roasted red peppers being brought back into the kitchen from the fire. Like everything else I have tried, it's all better cooked over a wood fire. At first I did it quickly in a hot fire, Ive since gone the low and slow route.

Basically I core the peppers first. My thought is that if they are hollow and open, the inside will develop the wood fire taste as well. Its like seasoning both sides of the product.

I leave them on the edge of the oven for about an hour. They are not completely black when done, just charred about 50 percent. They will be fully cooked and dehydrated a bit. Once brought in and cooled, the skin will just come off. I then slice them and keep them in the fridge. They are wonderful on sandwiches and as little buds of flavor for a soup.