If you have a gas stove or outdoor grill, you can char red peppers directly over the flame. You can also do this under a broiler. Use robust red peppers at their peak. Wash and dry them well.

Turn the burner on high and set your peppers directly on the grate so that they touch the flame. As each part of the pepper’s skin blackens, use a pair of tongs to turn the pepper. It takes around 15 minutes to blacken the skin completely.

Once finished, put the peppers together in a sturdy paper bag and close the bag tightly. Don’t open for at least 20 minutes. The idea is to let the peppers steam to loosen their skins. You can also put them in a deep bowl and cover it tightly with plastic wrap.

When the peppers have cooled down, strip the skin off with your fingers over a bowl (a nearby bowl of water for your fingers helps, but don’t rinse the peppers as you’ll lose that delicious smokiness). Discard the seeds and reserve any liquid.

If using the peppers for a tapenade or other use, you’re ready to go.

To Preserve for Future Use:
Take out a pie plate and put some apple cider vinegar on the bottom (sherry vinegar works well too). Dredge your roasted peppers in the vinegar on both sides and place in a new bowl. Sprinkle the peppers with a pinch of kosher salt and toss.

Pour a small amount of vinegar into a clean canning jar or storage jar, just enough to cover the bottom. Pack the peppers into the jars, leaving 1/2 inch of head space. Use a knife around the inside of the jar to remove any air bubbles. Make sure a 1/2-inch head space remains (add more of the pepper-vinegar if needed).

Pour olive oil over the top, leaving 1/4 inch of space. Seal the jar and store in the fridge for up to a year. To use the peppers, remove the jar from the fridge and allow them to come to room temperature so you can remove peppers while still leaving the remainder completely covered in oil. Add more oil if needed to maintain complete coverage.

Adapted from the Cooking Channel.