roasted peppers. .homemade

:-t No pics? :-q

I usually do hatch green, Anaheim green and bells on BGE direct 350 or so turning often.  When getting near black place in ziploc to sweat for an hour or so or just freeze at this point after they are cool.  Skin comes of easily and they are great in EVOO, enchiladas or whatever you like. Or you can make your own chipotle dried.

I do mine on the egg and they taste a lot better then when I did them in the oven. Every fall I do one or two baskets and freeze them for the winter. Vac sealed they hold up good.

 It does take almost a whole load of lump because I do them at least 450 degrees so they get black on the skin which makes the skin fall off basically. Before I start I cut them in half and clean the seeds out, then just flatten them with my hand so there is no need to turn them. This is something a friend showed me and it makes doing a large batch a whole lot easier. 

After they blacken I put them in a bowl covered with aluminum foil until they cool then peel the skin, slice and bag them. After they are frozen in baggies I vac seal them. 

@ragtop99 They are just as good  using this method as they were when we did them whole, just a lot easier not having to deal with the seeds when peeling. As a matter of fact we actually save the juice left in the bowl and use it in different sauces. I was skeptical at first but I have been doing them like this for ten years now and would never go back to doing them whole again.