- Peppers of choice
- Sharp kitchen knife
- Waxed or parchment paper
- Olive oil Basting brush
- Baking sheet
- Metal tongs
- Brown paper bag
- Cutting board
- Paring knife
- Airtight container (optional)
Cut the peppers in half using a sharp kitchen knife. Place the pepper halves down onto a sheet of waxed or parchment paper, or any place where they can be coated in oil without creating a mess.
Add 2 or 3 tablespoons of olive oil to a small mixing bowl. Dip a basting brush in the oil and then brush onto the top of the peppers. Turn them over and coat the other side with oil. Use more oil as necessary to coat all the peppers.
Place on oven rack in the middle position and preheat the oven to 450 degrees F. Arrange the oiled pepper halves on a large baking sheet, and place onto the oven rack. Roast for 30 to 40 minutes, turning occasionally with metal tongs, until the skin is charred and blackened.
Remove the baking sheet from the oven, and carefully transfer the peppers to a brown paper bag. Fold the top of the bag closed and allow the peppers to sit for 5 to 10 minutes. The charred skin will loosen as the peppers cool.
- Remove the roasted peppers from the bag and place them onto a clean cutting board. Use a paring knife to remove the charred skins, stems, and any seeds from the peppers. Slice into ¼-inch pieces and use in recipes, or store in an airtight container in the refrigerator for up to one week until ready to use.