Step 1

Prepare the red peppers by rinsing them and drying them.

Step 2

Pre-heat your oven broiler. (Temperatures will vary from oven to oven.)

Step 3

Place the clean, whole red peppers sideways on a baking tray. You can prepare the baking tray with parchment paper first, if you like.

Step 4

Place the pan several inches under the broiler. If you'll be keeping a close eye on them, you keep them closer to the broiler (around 2-3 inches away). If not, you'll want to keep them at least 4-5 inches from the broiler.

Step 5

As the skin begins to blister and blacken, turn the peppers to expose an area that isn't charbroiled yet.

Step 6

Continue to broil the peppers, turning as needed, until all sides of the peppers are blackened.

Step 7

Allow the peppers to cool slightly. (For easier peeling, place the peppers in a covered container while they cool. This allows steam to build up and helps release the skin.)

Step 8

Carefully remove the stem, skin, and seeds. Areas that haven't blistered and blackened may be more difficult to remove. You can use a paring knife to scrape off any small bits of the remaining skin.

Step 9

Pre-heat the oven to around 390ºF/200ºC.

Step 10

Place the clean, whole peppers sideways on a prepared baking tray.

Step 11

Place the pan in the oven with the peppers at least 6 inches from the top.

Step 12

Bake for around 20-30 minutes, until the peppers begin to brown.

Step 13

Flip the peppers over, and return the tray to the oven. Bake for another 20 minutes.

Step 14

Turn the oven off, and open the door to allow the peppers to slowly cool.

Step 15

Once cooled, carefully remove the stem, skin, and seeds.

Step 16

Place your peppers in a slow cooker. You can optionally add some olive oil to the bottom of the slow cooker first, to help prevent sticking.

Step 17

Cook at the high setting for around 2.5 hours.

Step 18

Turn the slow cooker off and allow the peppers to slowly cool inside the covered slow cooker.

Step 19

Once cooled, carefully remove the stems, skin, and seeds.

Step 20

Using metal tongs, hold a pepper over a flame. (You can use a gas stove, fireplace, campfire, or BBQ grill.)

Step 21

Allow the skin of the pepper to blister and char.

Step 22

Turn the pepper to char an uncooked area, continuing to rotate and cook until the entire pepper is blackened.

Step 23

Place the charred pepper into a heat-safe container, and cover it.

Step 24

Continue with the other peppers, adding them all into the container once charbroiled.

Step 25

Allow the peppers to cool (covered).

Step 26

Once cool, remove the stems. Carefully peel off the skin and scrape off the seeds.