The flavor of freshly roasted peppers with a touch of extra virgin olive oil and some capers is incomparable.
To roast your own peppers, start by setting the oven on broil. Wash the peppers and place them in the oven about 4 to 6 inches under the broiler. Check on them every two minutes or so, turning them one quarter turn at a time until they are well charred on the outside.
You can do this over the burner or grill but I find that you have to be more careful than with the broiler.
When the pepper is well charred, remove it from the oven and place in a paper bag. Close the bag and allow the pepper to cool completely. The skin will then slip off easily and, once sliced open, it is seeded just as easily.