I was thinking of starting another hummus since getting an amazingly good pineapple-jalepano hummus from Aldi!
Combo of heat with sweet is a favorite of mine, and since it's an Aldi special, I'll have to make my own when it's gone.
I know to roast peppers you lay them right on the gas oven flame, then when they're all charred put them in a closed bag and the skin is supposed to slide right off. I tried that and it was a mess! Even rinsing when taking off the peel was messy. I came across a tip that sounded perfect, but now I can't find it. Any one have a better method of taking off the char? For eggplants too!