3-4 red, yellow, or orange peppers (whole, washed, pat dried)

Simply grill the peppers on top of a gas range, remove the blackene d skin, discard the seeds, and put them in a sealed jar where they'll keep a week in the refrigerator or for months in the freezer.

Miraculously the peppers will create their own oil. The peppers can then be used as an appetizer on bread with cheese, in a pasta, or a sauté.

Use a mix of peppers so the result is that much more colorful. As a side note, I haven't had as much success grilling green or purple peppers, so I stick to the red, yellow, and orange ones.