Sweet peppers, chili peppers, bell peppers – the market is brimming with jewel-toned capsicums.Everywhere we turned at the Hollywood Farmers' Market this week, it was clear that we are in the thick of pepper season.
What to do with all these peppers? Earlier this week, Emma showed us how to roast peppers, and Elizabeth recently made roasted green pepper butter. What kinds of peppers are you eating this summer?
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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