Ingredients:

• red peppers (however many you need - if a recipe calls for one jar, I use two large peppers)

After washing peppers, slice each in half lengthwise, removing stems and seeds. Place halves flesh-side down on a foil-lined baking sheet, or even just a sheet of foil, if you're not making many, and place under broiler. When skin is mostly black, flip peppers to skin-side down. (It's easy to do this with tongs without removing peppers from the oven.) When flesh begins to darken, remove from oven and wrap peppers inside the foil they're already on. Allow to cool. (Meanwhile, the peppers will steam their own skins off inside this packet.) Once cooled, gently peel the skins away from the flesh of the peppers. Do not rinse the peppers, or you will wash away all the flavor. Now they're ready to use for your recipe!