Preparation Select firm, crisp pimientos of deep red color. Peel by roasting in oven 400 to 450ºF for 6 to 8 minutes or until skins can be rubbed off. Wash off the charred skins, cut out stems and remove seeds. Package, leaving 1/2-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.