To make roasted red peppers on the stovetop, preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame. Place the red bell peppers directly over the flame or in the hot pan, turning as they blacken and blister. Cook until they are charred on all sides.

To make roasted red peppers in the oven, preheat the oven broiler. Place the peppers on a foil-lined baking sheet and broil until they are blackened and blistered all over, turning as necessary.

For either method, remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften.

Uncover and use your hands to peel off the loose skin.

Remove the stems, seeds, and membranes. Use the peppers whole or slice into strips. Season to taste with sea salt.

To store the peppers, transfer them to a jar and pour in olive oil to cover. Cover with a tight-fitting lid and store in the refrigerator for 1 to 2 weeks.