Choose firm, evenly shaped red, yellow, or orange peppers — their thick flesh roasts best. Rinse and dry thoroughly. Two options: roast whole, or quarter first. Whole peppers char evenly all around and are easy to peel into strips after. For quartered peppers, remove stems, seeds, and membranes, then place skin-side up on the baking sheet to speed charring. Optional: toss lightly in olive oil for even browning and added flavor. Line your baking sheet with foil to catch juices and ease cleanup.

Preheat oven to 218°C. Position rack in the upper third. For whole peppers, place on a foil-lined rimmed baking sheet with space between each. Roast 18–26 minutes, turning every 8–10 minutes, until skin is deeply blistered and blackened in spots and flesh feels tender. For quartered peppers, arrange skin-side up in a single layer — no flipping needed. Don't pull them early; the dark char is what makes peeling easy and builds that smoky-sweet flavor.

从烤箱直接，将椒子转移到碗中，用塑料包裹、箔纸或茶毛巾紧紧覆盖。蒸汽20–30分钟——这松动焦化皮肤，所以它干净地剥掉。不要跳过这个步骤。 冷却足以处理后，剥掉并丢弃焦化的皮肤。去除茎、种子和膜。椒子会自然地落入条形。如果非常湿，拍干。 在室温下，用橄榄油、盐和黑椒上菜。添加几滴醋以明亮。可选的：大蒜、小浆果、凤尾鱼或新鲜草药。在密闭容器中存放冷藏长达1–2周，或更长冷冻。在上菜前带回室温。 不要过早拉出椒子——欠火的皮肤很难剥掉，风味会很平坦。