Wash and dry your peppers and place them on their side on a rimmed baking sheet.
Roast in upper third of oven heated to 450°F (230°C) until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
While the peppers are roasting, combine the ingredients for the marinade.
Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.
Combine with marinade and toss gently together.
Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
Can also be refrigerated for up to a week
1 serving= 1/4 cup
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.