To a medium saucepan, add all of the ingredients to the pot of med-high heat. Dissolve the salt and sugar and then let the brine cool. Allow the brine to sit and get happy while you are roasting your peppers. Strain the brine before adding it to the peppers.
* Prepare your brine, and let the brine get happy with the spices and liquid while you are roasting your peppers.
* Â Light your BBQ on high heat.
* Wash your peppers
* Set up your work station: (See above for details)
* Place the peppers on the grill and shut the lid. Grill the peppers until the skin is blistered and charred. The exact time will depend on your grill and how you cut the peppers.
* Remove the peppers and place in a bowl and cover with plastic wrap immediately. This will allow the peppers to sweat and the skins will peel of easily.
* After steaming, you can peel off the charred skin, remove the seeds and then slice the peppers into strips.
* Add the brine to your sliced roasted peppers and mix really good.
* Portion out a 1/4 to 1/2 cup of roasted peppers into a sandwich sized Ziploc freezer bag. Seal the bag. Continue this process until you have all your roasted peppers sealed in bags.
* I like to add all of my small Ziploc bags to 1 large Freezer bag. I keep in the freezer until ready to use.
* To thaw, remove a bag of roasted peppers. place the bag in room temperature water for approximately 10 minutes. Its ready for use!
* Add to sandwiches, burgers, pastas, pizza, salads, dips or a delicious antipasto tray. Enjoy!