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1
Put a grill rack, if you have one, over the gas burner of your stove.
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2
Cut the pepper lengthwise into four or six pieces, depending on size, and scrape out the pith and seeds.
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3
Rub both sides with a little olive oil.
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4
Trim the ends, where the pepper curls over, so that each piece will lie flat.
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5
Turn on the burner to medium high, and lay the pieces, skin side down, flat on the grill.
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6
If you havent got a grill, you can usually balance your pieces on the spokes of the burner or hold them on prongs of a large serving fork, right in or over the flame.
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7
Let cook for about 4 minutes, until charred on the bottom, then turn the pieces with your tongs, and grill the other side.
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8
Every now and then, flatten the pieces with a spatula and try to expose all spots to the heat.
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9
Eight to 10 minutes of grilling should suffice.
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10
Remove the peppers, and quickly pop them into a paper bag.
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11
Twist the top firmly, to keep the steam in, and let rest for at least 5 minutes.
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12
Now scrape all the charred skin off, and cut the peppers into strips.
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13
Put them in a small jar and cover them with olive oil.
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14
Screw on the top, and keep refrigerated.
