"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037