• cut the peppers in half lengthwise.

On a baking sheet

• Layer the peppers on the baking sheet.
• brush them with vegetable oil.

In a hot oven

• roast the peppers.

Let cool in a plastic bag.

• peel the roasted peppers and seed them.

In a colander

let rest in a colander till all the water runs down.

In clean dry jars

• layer the peppers in a jar, add a pinch of sea salt and fill with vegetable oil to the top.
• Close the lids tight.