The pretty peppers turned into a great punchy pepper sauce. Perfect for raising your temperature on a chilly morning with some scrambled eggs, or with some pork tenderloin... we've been adding a little here and there to marinades and glazes, potatoes and beans... adds some excitement to anything really.
Puree your bunch of peppers, saute in oil 20 minutes, and mix with 1/4 - 1/2 of a cup cider vinegar, then refrigerate. Our second mix had a little bit better flavor after roasting the peppers before pureeing them, grilling would be yummy too.
Oh, and next year we're going to save some peppers to make some crafty Christmas decorations!
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