Chili peppers, in any amount
Red or green bell peppers, in any amount
Italian frying peppers, in any amount

(The Farmer's Market is loaded with inexpensive peppers during September and October.)

Place desired amount of peppers to be roasted on a foil lined baking sheet and broil in oven, turning once or twice until lightly charred all over the pepper. Let cool. Place peppers in Ziploc freezer bag and freeze. TO USE: Break off as many peppers as needed and run under cool running water. The skins will slip off and you can slit open the semi-frozen pepper to remove the seeds. Slice or chop and use whenever roasted peppers are called for in your recipes.