eppers are a warm season vegetable native of Central and South America. The can be divided into two main groups, sweet peppers and chile peppers.
In general, sweet peppers are large with thick, mild flavored flesh. They may be roughly barrel-shaped, like bell peppers or slender and tapering.
Chilies or hot peppers are usually smaller than sweet peppers, conical in shape and not as meaty but with much more fire in their taste. Peppers of both types are at their best from mid-summer through the fall.
The following is one of our favourite ways of cooking peppers that can be used in many different dishes.
Roast whole peppers over a charcoal fire or under the broiler, turning frequently to allow the skins to completely blacken and blister. When they are charred, remove from grill and let them steam in a container with a tight-fitting lid.
When the peppers are cool enough to handle, peel off their skins. Cut off the stem end and open the peppers up. Remove core and seeds and scrape off any remaining flecks of skin with the back of a paring knife.
Cut the peppers into strips, season with salt and pepper and marinate in a little olive oil with a few garlic cloves and basil leaves.