-
1
Turn the oven on to broil.
-
2
Cut the peppers in half from top to bottom, stem and all, splitting the stems in half lengthwise.
-
3
With each pepper half, hook your thumb under the seeds and the stem and pull the whole thing out in one go.
-
4
Pull off any remaining white pith.
-
5
Put the pepper halves in a bowl and pour the olive oil over the top.
-
6
Mix with your hands to coat each pepper piece completely Season with salt and pepper.
-
7
Lay the peppers skin-side up on a roasting rack and place them on the middle oven rack to roast.
-
8
At the 5-minute mark, rotate the pan to ensure even roasting.
-
9
At 10 minutes, the skins should be black and blistery; turn the peppers over and return them to the overi.
-
10
At the 15-minute mark, rotate the pan again.
-
11
When the peppers are thoroughly blistered and blackened in places on both sides (about 20 minutes), use a pair of tongs to remove them to a bowl.
-
12
Cover the bowl with aluminum foil or plastic wrap and let the peppers steam for 20 minutes.
-
13
They will continue to cook without browning, and the skins will peel away from the meat.
-
14
Slip the skins off and discard them.
-
15
At the bottom of the bowl in which the peppers have been steaming, youll find what I call liquid gold-the most intense roasted-pepper flavor possible.
-
16
Save it and if youve got leftover roast peppers, you can store them in the fridge in the liquid gold to help them keep their flavor and texture.
-
17
Theyll keep for up to a week.
