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1
Heat a grill to medium-high (400u00b0 to 450u00b0). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.
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2
Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.
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3
Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.
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4
Up to 1 week, chilled airtight.
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5
A kaleidoscope of sweet peppers awaits at farmers' markets and grocery stores in fall: lime green to lipstick red, and classic bells to thin frying types. Most kinds will get sweeter and redder if allowed to ripen on the bush.
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6
This all-purpose pepper comes in purple and chocolate brown as well as more familiar colors. Excellent raw, for snacking and salads; grilled; sauteed; and stuffed.
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7
Crunchy, thinner-walled peppers include long, tapered, yellow-green to red Corno di Toro and square-shouldered Cubanelle; smaller Gypsy; and sweet, twisting, full-flavored Jimmy Nardello. Excellent raw, for snacking and salads; grilled; and sauteed whole or cut up.
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8
If you can find them, fresh, red, thick-walled pimientos are among the sweetest, richest-tasting peppers of all. Varieties may be heart-shaped, elongated, or squat and fluted. Outstanding grilled, roasted, and stuffed.
