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Turn on the broiler on your oven.
Cut the cap off each pepper, and pull out the seeds. Discard.
Cut the peppers in half, and lay skin side up on a baking sheet
lined with foil.
Broil until skins are charred black, about 10 minutes.
Remove peppers from oven, and use tongs to place them in a
glass bowl.
Cover with a plate or even foil and let the peppers steam for at
least 10 minutes.
Remove covering, and peel the charred skins off.
Store in the refrigerator for up to a week.
Optional- to make them last a bit longer, pour a coating of olive
oil over the peppers and toss to combine.
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