Instructions: Place the peppers on a lightly greased baking sheet and place under a preheated broiler. Cook for about 10 minutes, turning the peppers frequently, until charred and blistered on all sides. Place the peppers in a paper bag and allow to rest for 5 minutes. Remove and discard the peel, seeds, and core. Slice the peppers into thin slices and combine with the olive oil, fresh herbs, salt, and pepper - divide into three bowls if you are planning to bottle the different colors separately. Spoon into 3 sterilized pint (500 ml) jars or bottles and fill with additional olive oil if necessary. Seal tightly with sterilized lids or stoppers and store in the refrigerator. Should be used within 2 weeks.

Makes 3 pints (1.5 L).

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