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SEEING RED

One good thing about the end of summer is fresh red peppers.

Most of the year these capsicums are costly. Fresh ones are not just tastier, they’re usually cheaper.

Green peppers left on the vine eventually turn red and sweet. The crisp, juicy specimens make great crudite, and are even better roasted.

To roast on a grill, turn them with tongs until the skin is wrinkled, or charred for a softer pepper with a subtle smokiness.

You can also roast them in the broiler five inches from the heat, or by holding with tongs and turning over a gas flame.

Place cooked peppers in a bowl covered with plastic wrap for 10 minutes. Then peel away the blistered outer skin (it’s okay if some charred bits stick) and discard inner ribs and seeds. Save the flavorful juice in the bowl.

Sliced, roasted peppers can top grilled polenta or be tossed with veggies.

Or make a sauce by blending 3 chopped, roasted peppers in a food processor with 2 garlic cloves, a tablespoon of chopped onion and a few drops of chili oil. Add to cooked couscous or rice, or drizzle around sautéed chicken breasts or fish.