Note that if you are using mini-peppers, they will enjoy falling through your oven burner grates, catching fire, and causing your smoke alarm to go off. They also make a real mess. You may prefer to purchase regular bell peppers.

Lay peppers on burners. Turner burners to medium high. Turn peppers with tongs, taking care not to burn yourself over the exposed flame. You may wish to run the exhaust fan or open a window.

When peppers have blackened nicely, remove to cutting board to cool completely. Some people place peppers in plastic bags. I don’t. I do not like eating plastic.

When peppers are cool enough to handle, peel over a bowl or container to catch the juices. This is a messy, annoying job, as the little seeds catch. Try not to give in to temptation to rinse peppers under water, which also rinses away the delicious pepper flavor.

Tenderly lay your peeled peppers in an immaculate container. This can be a jar or Pyrex-type container. Once the peppers are peeled, pour olive oil over to cover. Add garlic and salt, if using.

Cover and refrigerate.

Retrieve peppers with a clean fork. Keep peppers covered with oil. Peppers will keep up to one month.