On Wed, 15 Jul 2009 22:12:51 -0400, "cyberpurrs"
> wrote:

>
>"JP" > wrote in message
...
>>I roasted up a batch of peppers yesterday, and after peeling off the
>> skin today and marinating them, I was left with about 1/2 cup of
>> wonderful smelling liquid left over from the steaming peppers after
>> the roasting and cooling. Anybody have a suggestion for this, like
>> maybe adding the pepper liquid to a gelatin or something?
>>
>
>I might freeze it in cubes and use it in stews or soups, maybe taco meat.

That was an ambiguous post. What of pepper is he talking about?
Bell? Chili?

--
I love cooking with wine.
Sometimes I even put it in the food.