Has anyone got good ideas for preserving peppers? I couldn't resist a huge bag of red and yellow ones for a couple of quid, but I need to get on and do something with them. I'd thought I would roast and bottle in oil but from what I can glean from various preserving websites, they are not acidic enough to keep for long, and I'm not really up for 5 jars of pickled peppers. Ideally I'd love some kind of pasta sauce I can bottle and keep but I suspect I'll have the same issue unless I add plenty of tomatoes. Has anyone been successful with a mainly pepper based sauce that's kept bottled for a decent time?
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