Char the peppers over a gas burner or under a broiler until the skin is blackened all over.

Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes.

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

Slice off the stem, and remove the seeds; use the pepper whole or slice it into strips. Season to taste with sea salt.

To store the peppers, transfer them to a jar, cover them with olive oil, and store in the refrigerator for 2-3 weeks.