Ingredients

Serves: Yields: 4 Peppers

4 whole red peppers
1/2 cup olive oil

Directions

Brush peppers with olive oil (this carries the heat into crevices, helping the skin to blister more evenly). Roast the peppers whole under a broiler or on the stovetop, or grill, turning occasionally until the skins blister and char all over.

Place in paper bag, and let steam to loosen the skins, for about 15 minutes. Working over the bowl to catch any juices, peel off the skins. Seed the peppers, then slice into long strips and place in a clean bowl. Pour the juices left in the steaming bowl over the peppers and refrigerate for up to several days.