I have an abundance of red peppers in my garden every summer. Once fall comes and they have been hanging and turning red I start picking.

I roast them either on the stove top flame or in the oven. The main goal here is to blister the skin until it is mostly black and then put in a paper bag so they can cool and sweat.

Once cool you can peel and take out the seeds and they are ready to freeze. The best way to freeze in my opinion is in jars. Now you can make sauce or soup anytime of the year!