heck out our haul of Marconi peppers from our garden! It was not a great year for many plants in our gardens but it was a good one for peppers. Last night my mom and I roasted all the Marconi’s (<3 baking trays full) in a 450 oven until blistered and starting to blacken. I sauteed 8 onions and 4 bulbs of garlic in olive oil, pureed everything in our Vita-Mixer, and added salt and pepper to taste. We couldn’t find an exact corollary in Mom’s canning book, so we canned them in 10 pounds of pressure for 30 min, to be safe.
I like the electric! orange color of Roasted Pepper Sauces.