Roasting Pimento

1. Rinse the peppers with cool water. Pat them dry with paper towels.

2. Cut the top off the pepper. Slice the pepper in two. Remove the seeds and fibrous portions inside.

3. Preheat an oven to 175 degrees. Place the peppers on a baking sheet and bake for six to 10 hours.

4. Remove the peppers and store them in glass jar with a tight-fitting lid. Keep the peppers in the refrigerator for up to two weeks.

Broiling Pimento

1. Slice large peppers in half. Remove the insides of the peppers including the seeds. Don't slice small peppers in half; leave the seeds and insides intact. Preheat the oven to 400 degrees.

2. Lay the peppers in a single layer on a baking sheet. Place in 400-degree oven for six to eight minutes. Remove the baking sheet from the oven and allow the peppers to cool.

3. Bring 6 to 8 cups of water to a boil in a pot on the stove.

4. Slice off the tops of the peppers with a sharp knife. Place a cloth on top of the pepper. Press down on the pepper and then peel off the skin. Flatten the peppers using the cloth.

5. Fill a canning jar nearly full with cooked peppers. Pour the boiling water over the peppers. Sprinkle a pinch of salt in the jar. Screw the lid on tightly. Refrigerate and use peppers when you need them. Toss out the peppers after two weeks.