| 1 | Wash and dry the peppers. |
| 2 | Broil under a preheated broiler as close to the heating element as possible, or on a rack on the barbecue grill. |
| 3 | Cook and turn them as the skin chars to black. |
| 4 | Roast until skin is completely black. |
| 5 | Allow peppers to cool uncovered. |
| 6 | Peel the peppers with a sharp knife and paper towels. |
| 7 | Do not hold under water as this washes away the flavor. |
| 8 | Cut in half and discard the seeds and the white ribs. |
| 9 | Cut into strips about ? wide, if desired. |
| 10 | The peppers are now ready to be served all"olio with a little lemon juice, or to be used in other recipes. |
