red or yellow bell peppers – the green peppers are not ideal for roasting, but you can if you must!
olive oil
Preheat your oven to its highest setting and line a roasting tin/tray with aluminium foil.
Place the whole peppers on the tray and drizzle two drops of oil on each.
Rub the oil over the entire pepper.
Place the tray in the oven until the peppers are completely black. It is important to leave them in long enough – they are not burning!!!!
Remove the tray from the oven and immediately place the peppers in a mixing bowl. Cover with cling film.
Set the bowl aside and allow the peppers to cool enough so that you can handle them comfortably. When in doubt, leave them for longer.
Now gently pull the pepper apart and scrape out the seeds.
Pull the loosened skin from the peppers.
If you want to store the peppers for later use, simply put them in a glass jar and fill it with olive oil. Keep refrigerated.
My Whisk and I 