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1. Cut peppers in half through stem.
Remove seeds and white pith. Place cut side down onto patchment-lined
(baking-paper lined) baking sheets.
2. Bake at 425F (220C / Gas 7) or broil
(grill) until skins are blistered and charred, about 15 minutes.
3. Place charred peppers in a plastic bag.
Seal and allow to stand for 15 minutes.
4. Remove peppers from bag, then peel away
and discard skins.
5. Place roasted pepper in a jar and cover
with extra virgin olive oil. Seal and store in refrigerator. They will
keep for 14 days.
- Use in salads, sandwiches, pasta sauces
and as part of an antipasto. (If oil solidifies in refrigerator, bring
to room temperature.)
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