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| Roasted red peppers. Photo: beyond20khz, Flickr |
The trick is heating the pepper quickly over a really high heat, so get the broiler roaring, with the rack as high as it can go while still leaving room for the peppers. Give each pepper a good rub with oil, line them up on a baking sheet, and stick them right under the super-hot broiler.
Check every few minutes and, as the skin blackens, use tongs to turn them. When each side is sufficiently charred, throw the peppers into a heat-safe bowl and wrap the top tightly in plastic wrap. As they sit, the skins will loosen and slip right off once they're cool enough to handle.
It's super-easy and beyond delicious.
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