Makes 3 cups

Ingredients:

6 red bell peppers
Olive oil
Salt and pepper

Remove the tops of the peppers and cut in half. Discard the seeds and ribs. Place cut-side-down on a baking sheet and drizzle with olive oil. Set the broiler to high, and place the peppers approximately 6 inches from the flame. Cook until the skin is charred and blistered. Immediately place the peppers in a large heatproof bowl and cover with plastic wrap. Let sit for 15 minutes. Peel the skin from the peppers and sprinkle with salt and pepper. Store in an airtight container for up to 1 week.