How to make pimientos by preserving fresh red peppers?

Pimientos are easy to prepare from fresh red peppers and are much tastier than the usual canned pimientos. Wash the peppers. Lay them on their sides in a broiler pan; broil 2 inches from the heat, turning frequently with tongs, for about 15 to 20 minutes; or cook them directly over a gas or wood flame until the skin is charred and blistered.

Place the hot peppers in a paper bag; close it tightly and let the peppers steam for 10 minutes or longer. With a small knife, peel off the charred skin, then rub off any remaining shreds of skin.

Remove seeds and pith from the in-side; slice the red flesh into strips. Pack the pimientos loosely in jars and cover with vegetable oil. Pimientos will keep in the refrigerator for about a week. Or pack them in freezer containers and freeze for up to 6 months.

Serve pimientos chilled or at room temperature as one of the foods on an antipasto plate. Or use them in salads. pasta sauces, casseroles, stir-fried dishes, or hero sandwiches.