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I figured out a new, easy way to add roasted peppers to my garden salsa.
I picked all the ripe Aji Dulce peppers I had, plus enough green ones to make a total of 20. Aji Dulce is a habanero type pepper from Venezuela and the Caribbean, and it has that great habanero flavor without the heat. The seeds came from critterologist in the pepper seed co-op this spring - thanks again for those, critter.
I didn't want to fire up the barbecue just to roast 20 little peppers, so I "toasted" them in a non-stick frying pan instead.
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