Number of Servings: Varies
Preparation Time: About 3 hours
Heat outdoor grill on high. In the meantime wash and dry the peppers.
When grill is nice and hot, place the peppers directly on the grill and watch carefully. The peppers will get a charred look very quickly and need to be turned until the entire pepper appears charred.
Place the charred peppers in the brown paper bag and keep closed so the steam from the peppers will soften the skins.
Once all the peppers have been grilled allow them to rest in the paper bag for at least an hour. (Placing the paper bag in a plastic shopping bag so the juices from the pepper do not leak through the paper bag.) After at least an hour has passed gently remove the peppers from the bag one at a time and remove the charred skin, stems and seeds. (This should be very easy to do)
As you peel the peppers place them in a bowl. Once all the peppers have been peeled and cleaned, add olive oil, salt and pepper and a small amount of chopped fresh garlic (optional) to suit your taste.
If you have made enough to freeze for the winter, do not add olive oil or seasonings until you are ready to eat.