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1
Rub the peppers all over with a couple of tablespoons of olive oil.
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2
To roast or broil: Preheat the oven to 450F or turn on the broiler and place the rack about 4 inches from the heat source.
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3
Put the peppers in a foil-lined roasting pan.
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4
Roast or broil, turning the peppers as each side browns, until the peppers have darkened and collapsed, 15 or 20 minutes in the broiler, up to an hour in the oven.
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5
To grill: Start a charcoal or wood fire or preheat a gas grill; the rack should be about 4 inches from the heat source.When the fire is hot, put the peppers directly over the heat.
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6
Grill, turning as each side blackens, until they collapse, about 15 minutes.
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7
Wrap the cooked peppers in foil (if you roasted the peppers, you can use the same foil that lined the pan) and cool until you can handle them, then remove the skin, seeds, and stems.
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8
Dont worry if the peppers fall apart.
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9
The peppers can be served immediately or stored in the refrigerator for up to a few days; bring back to room temperature before serving.
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10
When youre ready to serve, sprinkle with a bit of salt, drizzle with olive oil, and, if you like, add a few drops of vinegar.
