Last Friday evening it got down to 30 degrees F overnight and it was too cold for the last of my peppers that were still in the garden. Saturday AM I harvested the remaining peppers and roasted them on the outdoor grill.

I then removed the seeds and most of the skins and processed them to make a puree. I added some olive oil and salt and froze 2 pints of the puree for use later in soups. I had enough left over to use as a topping for nachos along with some of the remaining jalapenos from the garden.