Roasting Red Peppers from foodnetwork.com

Roasting and peeling peppers is definitely worth the work, especially if you do a big batch and store them covered in oil in the refrigerator. The flavored oil can then be used for cooking or flavoring yogurt or sour cream for dips.

When roasting peppers, you should first wash the peppers and make sure all labels are scraped off. Usually you'll roast red and yellow bell peppers, but for variety, try poblanos or another large pepper. If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they get evenly charred. The peppers may hiss and bubble; it's just the water from the peppers evaporating. Peppers can be cooked on the grill the same way. If you have an electric range, broil the peppers with the oven door slightly ajar. Otherwise, the oven will automatically moderate the temperature. Be sure to turn with tongs to ensure even blistering.

As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with a plate or with plastic wrap. The steam from the peppers will condense and help facilitate peeling. Do not peek or let the steam out.

While the peppers cool, set up your cutting board and place a fine meshed sieve in a bowl within arm's reach. Take your first pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the knob of flesh that they cling to. Place the stem and seed knob into the sieve and open up the rest of the pepper like a book. Scrape the seeds from the inside of the pepper, placing the seeds in the sieve. The sieve will keep all the seeds and skins separate but allow any pepper juices to drip out.

Turn the pepper over and scrape the knife against the skin of the pepper, scraping off all of the charred skin. Wipe off the knife in the sieve. Slice the pepper into strips and place in the bowl under the sieve. Never wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks.