Step 1

To roast the peppers in the oven: Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides.

Step 2

To roast the peppers on a Blackstone Griddle: Turn the burner to high and allow the griddle to preheat for 10 minutes. Lay the peppers on the hot griddle and let them cook, undisturbed, until they are about 90% blackened on the bottom. Turn the peppers and continue to cook until they are blackened on all sides. (The peppers can also be roasted on a gas or charcoal grill.)

Step 3

Place the hot peppers in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.

Step 4

Add the remaining ingredients to a seperate bowl and whisk to combine.

Step 5

Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.

Step 6

Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They'll probably last longer, I'm just being safe here.)