Roasted peppers

Choose the peppers: bell peppers, anaheims, poblanos or jalapenos.

Slice the peppers in half and remove the membranes and seeds; they cook down a fair bit.

Place cut side down on a parchment-lined baking sheet, drizzle with a little oil and sprinkle with salt.

Roast in a preheated 425 degree Fahrenheit oven until the skin darkens and pulls away from the flesh and the flesh softens, about 15 to 20 minutes. A gas burner or the broiler also works.

Peel right away, or toss into a bowl, cover and let steam about 15 minutes so the flesh softens more and the skin separates.

Slide the skins off.

Cut into the desired shape: longer slices for bell peppers, a coarse chop or dice for anaheims.

Drizzle with a little vinegar and season with salt, mix and taste; for the green chilies add freshly sliced garlic and ground cumin.

Store in a mason jar or container, plain or under olive oil to last a little longer.

Variation: use as a topping, for example green chilies on a smash burger under melted cheese, or on sandwiches, burritos, salads or pizza.