Get together as many sweet bell peppers as you want – red, yellow, orange, green, heirloom chocolate peppers, etc. Red are my favorites. If you like spiciness, add a few hot peppers.

Wash the peppers well. Put one pepper directly on each burner of a gas stove. Turn the fire up as hot as it will go. If you don't have a gas stove, you can actually make it work with an electric stove.

With tongs, turn peppers until they are evenly charred and blackened on all sides. It is very important that they are blackened. The skin will not be eaten. Transfer to a bowl and cover. Set aside until cool.

When cool, remove skins by rubbing off black spots. Resist the temptation to run the pepper under the faucet, as you will lose all the nice roasty flavor! Instead, rinse your hands frequently. When peppers are all skinned, chop them into strips.

In a container with a lid, toss peppers, a few shots of balsamic vinegar, lots of extra virgin olive oil, a few pinches of sea salt, and freshly ground black pepper. This mixture will keep a few days and will be tastier after a day or so. If you want to keep it more than a week, tightly pack everything into a mason jar and add a bunch of vinegar and cover it with olive oil (don’t worry about wasting the oil, you can use it later as salad dressing!) -- it will keep 2 weeks or more.

Spread peppers and oil/vinegar mixture on bread for a lovely snack.
 .