Well, somewhere in Mexico it is pepper season, so we're taking advantage of the abundance as we wait for our local veggies to come on.
We saute roasted organic sweet peppers with organic yellow onion and organic Red Wagon Farm roasted anahiem chiles we've preserved from last summer with dried Mexican oregano, olive oil and Real sea salt.
This is simple and one of my (Susanna's) favorite veggies. I love adding them to sautes of meats or eggs or mixing with avocado for a quick lunch.
These veggies are also delicious alongside our Spinach Frittata and Picadillo this week.
1 Quart or 1 Pint. One Quart of veggies serves 6 as a side- $3.49 per serving. (Pint serves 3).
Freezes fine but it's best texture-wise when its fresh.
Photo credit: onceuponachef.com