Hear ye, hear ye, pepper growers

We all know, there's nothing better than fresh vegetable from your own garden. Nothing beats the flavor, the aroma, and the taste.
All the more reason to do right by them, and put them in a tasty dish.
My peppers are far from being ready to pick, but our friend gave us about 10 banana peppers from her organic garden, and here is what I did with them (chewing on the last of them as I type, so you can tell they went fast):

Put your peppers into a heavy bottom skillet (cast iron is best, but teflon will work), and without any water or butter, roast them on all sides over medium heat. Charring is good, it will add nice flavor. Alternatively, they can be roasted in the oven, but it's so dang hot these days, I'd rather use stovetop.
Once they are cooked on all sides and feel soft, let them cool on a board.
Meanwhile, mix the following:

1-1/2 cups of boiling water
1/2 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes
2-3 garlic cloves, minced
2 tbsp olive oil
1-2 tbsp white vinegar
1 tsp sugar
your favorite herb, finely chopped, I added cilantro, because that's what I had on hand.

Once your peppers are cool enough to handle, carefully peel the skin. No need to seed them.
Lower your peppers into the marinade, and move around to coat.
Let them sit for 1 hr, or even less. Serve with your favorite protein meal, as condiment. Yum yum.

You can also marinade a whole head of lettuce like this, but lettuce definitely should sit in the marinade for at least 1 hr, and it tastes better when cold. It goes great with fried fish!

Sounds good. I have some young banana pepper plants and I have never eaten banana peppers before (I know - sheltered life) so this is definitely a keeper.

I will have to try that! I have more peppers than I know what to do with! Those and the basil bushes...............