Maybe not preserving, but it gets eaten up.
Brought chili to a potluck @ work and it's gone. I've made it about every 2 weeks this summer. I'm certain it's the home grown toms and peppers that make it so good.
I just take the toms on the counter that are ripe or over ripe, put them on a baking sheet and cut a little x in the blossom scar. Fill the spaces in the baking sheet w/ peppers, whatevers ripe. Drizzle a few drops of olive oil and bake at 400 till the skins are all split away from the tom.
A few of the bigger peppers get roasted and black stuff removed, leave a fair amount of seeds for some heat.
I chop an onion in the cuisinart and then chop the toms and peppers I roasted. Add it all to a crockpot w/ a variety of beans. I like black, pinto, red. A little garlic powder and let it cook in the crock pot for a few hours.
