After blackening the peppers, allow them to cool on a rack- uncovered-then simply push off the skins, remove the seeds and place in a bowl. At this point, although you can flavor the peppers with garlic, basil, etc., I prefer to leave them alone, keeping them as neutral as possible. That way, you can use them differently during the week. Keep refrigerated but allow to come close to room temperature, for best flavor.

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