How to make
Clean the peppers of their seeds. Roast them on both sides until ready.
Place the ready peppers in a large pot and cover with a lid to saute. Peel them and sprinkle generously with salt because the salt will preserve them for a long time.
Stuff them into dry compote jars or other jars, close with caps. Arrange them in a wide container with a pad placed at the bottom, so they're not actually touching the bottom.
Pour in warm water to cover the jars, water level needs to be above the caps - this speeds up the boiling process. Boil for 10 min. after boiling point.
Store in a dark, cool area. They're delicious when served as a salad, cooked as a main course, stuffed or used in other dishes.
