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Turn on the broiler on your oven.
Cut the cap off each pepper, and pull out the seeds. Discard.
Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
Broil until skins are charred black, about10 minutes.
Remove peppers from oven, and use tongs.
Cover with a plate or even foil and let the peppers steam for at least 10 minutes.
Remove covering, and peel the charred skins off.
Slice each pepper half into strips (at your desired thickness).
Store in the refrigerator for up to a week.
Optional: to make them last a bit longer, pour a coating of olive oil over the peppers and toss to combine.