Homemade Roasted Peppers

Peppers - any shape, size, color (bell peppers, jalepeno, etc.)
Olive oil
Glass Jars

Turn on one of the burners on your stove to about medium heat.
Take one pepper - any color and size - with a long pair of tongs and place it right over the flame. Carefully turn the pepper with the tongs until the pepper is charred all over the outside (the skin will be black and look burned - that's what you want).
Place the roasted pepper in a bowl, cover with a piece of foil, and allow to cool for a few minutes. Cut the pepper open and rinse the pieces under cold running water to remove the charred skin. Cut the pepper into strips and place in a jar.
Repeat for as many peppers as you want, or until your jar is full.
Pour olive oil in the jar, enough to cover the peppers and seal tightly.
Store in the fridge.

*In case you're wondering, yes you can also roast peppers in the oven using the broiler. However this method, albeit a little tricky, is more controlled. If you're only doing a couple of peppers at a time, this method is great, but if you want to do a bunch of peppers, use the oven. The process is a little more involved in the oven because you have to watch and keep turning them so they char evenly on all sides. I like to do this when I have peppers that are just about to turn, it really extends the life of the peppers. Roasted peppers have so much more flavor and are a great addition to a lot of dishes (stay tuned for one coming up!). Baby Mason Jars are the perfect container for these. And make sure to use good olive oil because that will also add flavor to the peppers.

Who is wise and understanding among you? Let him show it by his good life, by deeds done in the humility that comes from wisdom. James 3:13