Just get 6 big peppers (the bigger the better). Preheat the oven at 200 degrees. Put the peppers on a tray and add a bit of water on the bottom of the tray (half a glass more or less). Put the tray into the oven and roast the peppers for 35 minutes. Then turn them around and roast them for another 30 minutes. They should come up rather black. Let them cool down and then peel them (it is easier if you put them into a pastil bag as they are cooling down). Add 3 tablespoons of the liquid that the peppers have produced while you were roasting them, 3 table spoons of olive oil, one and a half tablespoons of good vinegar and salt.
You can keep them for a few days in the fridge or freeze them provided you do not add oil and vinegar.
