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The foundation of nearly every savory dish in nearly every cuisine.

• Chill 15 min before chopping to cut down on tears.
• Cook low and slow for sweet, caramelized depth.
• Soak raw slices in cold water to mellow the bite.

Crunchy and sweet — red, yellow, and orange are ripened (sweeter) green peppers.

• Char over an open flame, then steam in a bowl to peel.
• Slice along the natural ribs for clean, even strips.
• Roast at high heat to concentrate the sweetness.