I love roasted peppers and I love the process of roasting them. I bought some beautiful peppers at Vancouver's Trout Lake Farmer's market recently and I could think of no better destiny for them. I blacken the skins under the grill and then sweat the skins by placing them in a bowl covered in cling film. Afterwards I marinate them in a spice mixture which varies but quite often includes cumin, coriander, pimenton (smoked paprika), cayenne pepper, salt, pepper, olive oil and splash of balsamic vinegar. Afterwards I keep them in a jar in the fridge for a week or two...they rarely last longer than that...because they are too yummy. This evening I made a nice salad with slivers of the various coloured peppers, blue cheese and crisp bacon. Deelish!