1. On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast, Turning occasionally, until the skins are blackened.
2. Remove from the grill and let cool until they can be handled for peeling off the blackened skin.
3. Clean out the seeds and veins and use whole or cut into needed size. Will keep refrigerated for 2-3 weeks if covered with olive oil and a tablespoon of wine vinegar.
COOKS NOTE*HOW TO ROAST FRUITS & VEGETABLES ✸ Everything you ever wanted to know and more!