Peppers, red and/or green

Wash and dry the peppers. Broil under a preheated broiler as close to the
heating element as possible, or on a rack on the barbecue grill. Cook and
turn them as the skin chars to black. Roast until skin is completely black.
Allow peppers to cool uncovered. Peel the peppers with a sharp knife and
paper towels. Do not hold under water as this washes away the flavor. Cut
in half and discard the seeds and the white ribs. Cut into strips about
1/2″ wide, if desired.

The peppers are now ready to be served allolio with a little lemon juice,
or to be used in other recipes.