Serve as-is for an appetizer with crusty bread or blend into hummus, soups and stews. Also great tossed into salads, sandwiches and omlettes.
- Peppers any variety or a combination of different varieties. I used jalapeños and bell peppers.
- Cooking spray
Preheat broiler to high.
Line a broiler safe tray with foil and spray with cooking spray.
For jalapeños, lay on the tray whole. For bell peppers, cut vertically into large pieces removing the seeds. Lay cut side down on the tray.
Broil for 10-15 minuets checking after 10 minutes to see if the skins have begun to blacken but are not charred.
Remove the bell peppers from the broiler once they are mostly blackened on the skin side only. Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
Turn the jalapeños over and broil another 5-15 minutes until both sides are blackened.
Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
Peel off the blackened skins and discard. Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.