Yes, but no preprep or slicing of the peppers is needed. That big powerful weed burning torch is what I use to get rid of weeds here too. Its very poweful and shoots out a high pressure propane flame at least a foot or more. I added the optional lever valve that allows the torch to remain at a very low setting, when its not being used at full pressure. That helps, as you don't have to keep lighting the torch every time you want the big flame.

brokenbar posted this one on bring out your soups and stews. Roasted Pepper & Tomato Soup 2 sweet red peppers 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained) 2 tablespoons sugar 2 cloves garlic salt pepper 1/4 cup heavy cream 4 tablespoons butter 1 yellow Bell Pepper cut into rings (garnish) Sour Cream (garnish) Grill the peppers, turning frequently, until blackened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. I use my own jars of tomato sauce that has no seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with yellow bell pepper ring with a dollop of sour cream inside ring and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco.

Wish I were in your shoes! Red peppers are so expensive here. Here are the recipes I would can if I could find cheap bell peppers: Shirley's taste-alike of Harry & David pepper and onion relish Linda Lou's roasted red pepper spread Just think it over. :-) Melissa Recipes: Pepper and Onion Relish, Harry & David style recipe by Shirley (shirleywny5) My last batch today is the last try at my H&D pepper,onion relish taste alike. I've made 4 batches of this already this season and I think I have got it about where I want it. If anyone is interested or even gives a dang, here is my recipe. I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer. 12 med Red bell peppers 10 jalapenos 5 assorted green, yellow or red hot peppers 5 large plum tomatoes 1 large onion. Any kind will do. 2 cups white vinegar 3 cups granulated sugar Remove seeds and white membrane from red peppers Remove HALF the seeds from the jalapenos Remove half the seeds from the other hots. Chop peppers in food processor Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour. Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through. Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture. Ladle into jam jars and seal. Process 20 minutes in Hot water bath. Note: There was more discussion on this thread so if you have any questions let me know. For example, the red pepper skins stay on. Roasted Red Pepper Spread 6 lb. large red sweet peppers 1 lb. Roma tomatoes 2 large garlic cloves 1 small white onion 2 Tbsp. minced basil 1 Tbsp. sugar 1 tsp. coarse salt 1/2 cup red wine vinegar Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic. Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes. For healthy vegetable pizzas, use this spread as the sauce on a whole wheat crust. Add whatever veg you like and sprinkle with feta instead of a thick layer of mozzarella.

I fell in love with a roasted red pepper and mixed vegetable spread made in Bulgaria that a local gourmet market used to carry. Then, they quit selling it, so I concoccted my own version. I just looked at the ingredients on the label and copied it. Exact proportions aren't really necessary, the flavor comes out the same pretty much. 6 to 8 nice, ripe red peppers (or other color if you wish) 1 large onion 1 medium eggplant 2 cloves of garlic 1 large carrot 2 stalks celery 2 large tomatos salt to taste I cut up all of the vegetables into quarters roughly, drizzle with just a bit of oil, then roast them all in a hot oven until cooked soft and a bit blackened. Then, the whole thing goes into the food processor. I usually find it not necessary to add any additional liquid in order to process, and, if it's too thin and watery, I actually cook it down a bit over very low heat. I have NOT canned this, and wouldn't even recommend trying. However, it FREEZES great, although it does seperate and get a bit watery when it thaws, but stirring it makes it go back together. I've also used this as a soup base by adding some stock to the pureed mixture, then adding a bit of cream or sour cream at serving time. Finally, it also tastes good with various herbs added if you like, such as basil and oregano. A bit of lemon juice and zest is a nice addition as well.